Description
Inspired by a kale and cabbage salad I used to make in college, this upgraded version boasts 10 unique plants, 35g of protein, crunchy and crispy textures, creamy dressing and oodles of flavor.
Ingredients
Scale
Crispy Garlic Tofu
- ½ block Extra firm tofu
- 1 tbsp Amino acids or Soy sauce
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Cayenne pepper
- ½ tsp Salt
Grains
- ¼ cup Quinoa or Ancient Grain Mix
- ¾ cup Water
- Pinch of Salt
Salad
- 2 cups Dino Kale, finely chopped
- 1 cup Purple cabbage, finely chopped
- ½ cup Cilantro, finely chopped
- 2 tbsp Roasted Flaked Almonds, roughly chopped
- 2 tbsp Golden raisins, roughly chopped
Creamy Lemon Tahini Dressing
- 1 tbsp Tahini
- 1 tbsp Lemon juice ((feel free to add more for extra flavor))
- 1 tsp Honey ((sub with maple syrup for a vegan version))
- 1 tsp Olive oil
- ½ tsp each Salt, Cumin and Cayenne pepper
- 2–3 tsp Water ((use only if you want the dressing thinner))
Instructions
- Begin by preheating your oven to 450°F and lining a baking tray with parchment paper.
- Next, chop the tofu into small cubes and dump them onto the prepared baking sheet. Pour over the amino acids and sprinkle the spices on. Toss the tofu together to coat thoroughly in the spices.
- Turn each piece of tofu on it's side so it's lying flat on the tray — this will help it get super crispy. Then bake the tofu in the oven for 30 minutes.
- Next, add the ancient grain mix or quinoa into a pot, along with the water and salt.
- Place on the stove and turn on high heat. Once the grains are boiling, turn the heat down to low and cover the pot partially with a lid. Let cook on low for 15 minutes. Make sure to check on the grains as they cook, as they might need extra water. Additionally, once the water has been absorbed, make sure to let the grains sit in the pot for 10 minutes so they get fluffy!
- While the tofu and quinoa cook, prep the salad and dressing.
- My main tip when cutting the kale and cabbage is to chop the leaves super small and thin. This will make the texture of the salad more like a grain bowl and less like a leafy salad.
- Once you've cut the kale and cabbage, it them into a large bowl, along with the cilantro, almonds and raisins. Set aside.
- Finally, make the dressing. Simply add all of the ingredients into a jar. As you mix the dressing you'll notice that it starts to separate – this is totally normal. Continue to whisk the dressing and you’ll watch it magically emulsify together and become super creamy! You can add more water if you want the dressing thinner.
- At this point, both the tofu and grains should be done. Add them into the bowl with the kale and cabbage and then drizzle over the dressing.
- Toss to combine and adjust seasonings (aka the salt) to taste. Enjoy!