Kale, berry, avocado and tofu salad
INGREDIENTS:
1 large bunch of kale leaves (roughly chopped)
3/4 cup strawberries (washed and sliced)
3/4 cup blueberries
1avocado (sliced)
1/2 cup pumpkin Seeds
1/4 cup pickled onions
1/2 cup shredded carrots
1/2 tsp sea salt
1 tbsp Za'atar Spice or any dried seasoning mix
3 tbsps extra virgin olive oil (divided )
sea salt & black pepper (to taste)
2 tbsps Balsamic Vinegar
1 tsp dijon mustard
10 ozs tofu (organic and sprouted, if possible)
INSTRUCTIONS:
Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper. Using paper towels, press the tofu to extract the water and then cut into strips or cubes. If using tempeh, skip this step and simply cut into strips. In a small bowl, toss the soy (or tempeh) with 2 tbsp olive oil and seasoning of choice. Place the strips/cubes on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
While tofu/tempeh is cooking, start preparing the salad by massaging the kale with a little olive oil. Cut up strawberries and then add all remaining ingredients (except tofu) to the kale in a large bowl.
To make the dressing combine the balsamic vinegar, olive oil, dijon mustard, salt & pepper in a glass mason jar or a small bowl.
Top salad with roasted tofu or tempeh, dressing and fresh ground salt & pepper. Enjoy!
NOTES:
Don’t like kale? Use spinach or any dark leafy green. Arugula is great too.
More healthy carbs? Use brown or quinoa. You can add roasted sweet potatoes or another root veggie.
Leftovers Refrigerate the ingredients and dressing separately in airtight containers for up to three days.
Sensitive to soy? Skip the tempeh or tofu and add hemp hearts
KALE, BERRY, AVOCADO AND TOFU SALAD
Ingredients
- 1 large bunch of kale leaves (roughly chopped)
- 3/4 cup strawberries (washed and sliced)
- 3/4 cup blueberries
- 1avocado (sliced)
- 1/2 cup pumpkin Seeds
- 1/4 cup pickled onions
- 1/2 cup shredded carrots
- 1/2 tsp sea salt
- 1 tbsp Za'atar Spice or any dried seasoning mix
- 3 tbsps extra virgin olive oil (divided )
- sea salt & black pepper (to taste)
- 2 tbsps Balsamic Vinegar
- 1 tsp dijon mustard
- 10 ozs tofu (organic and sprouted, if possible)
Instructions
- Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper. Using paper towels, press the tofu to extract the water and then cut into strips or cubes. If using tempeh, skip this step and simply cut into strips. In a small bowl, toss the soy (or tempeh) with 2 tbsp olive oil and seasoning of choice. Place the strips/cubes on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
- While tofu/tempeh is cooking, start preparing the salad by massaging the kale with a little olive oil. Cut up strawberries and then add all remaining ingredients (except tofu) to the kale in a large bowl.
- To make the dressing combine the balsamic vinegar, olive oil, dijon mustard, salt & pepper in a glass mason jar or a small bowl.
- Top salad with roasted tofu or tempeh, dressing and fresh ground salt & pepper. Enjoy!
Notes
- Don’t like kale? Use spinach or any dark leafy green. Arugula is great too.
- More healthy carbs? Use brown or quinoa. You can add roasted sweet potatoes or another root veggie.
- Leftovers Refrigerate the ingredients and dressing separately in airtight containers for up to three days.
- Sensitive to soy? Skip the tempeh or tofu and add hemp hearts