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Spicy kale salad with tofu

This jumbo salad puts green side salads to shame.
Makes 1 large bowl that might serve few or many, depending on how much you want to eat (roughly 4 large lunch serves).
Inspired by Sweetgreen's spicy sabzi salad bowl.
Vegan.

Original post (with pictures) here.

Ingredients:
Salad mix

1 bunch of green curly kale, leaves removed from stems and roughly torn
1/2 cup bean sprouts
1/2 cup cherry tomatoes
1/2 cup chopped carrot (1 carrot)
1/2 cup snow peas, ends removed
2 tbsp balsamic vinegar
1 tsp lime juice
1 tsp maple syrup
1 batch spiced tofu as per below
Srirachi sauce or other hot/chilli sauce, optional, for drizzling
Nuts (I used pecans, added just at the time of serving), for sprinkling over the top

Spiced tofu
350g firm tofu, sliced and pressed
1 tbsp srirachi sauce, or other hot/chilli sauce (use less if you like things mild, more if you like things burning)
1 tbsp soy sauce
1 tsp maple syrup
1 tsp water

Method:
1. For the salad, combine all vegetables in a large bowl. Mix the dressing ingredients in a small bowl or cup and drizzle over the salad. Toss to combine. Top with the spiced tofu, an extra drizzle of srirachi, and nuts if desired.
2. For the tofulay the pressed sliced tofu in a shallow dish and combine the marinade ingredients in a small bowl or cup. Pour the marinade over the tofu and allow to sit for at least 30 minutes. Heat a non-stick pan over medium-high heat and cook the tofu strips for several minutes on each side, until golden. Allow to cool before cutting into small cubes and adding to the salad.
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