About the Recipe
Ingredients
1/2 cup quinoa, frozen, defrosted
14 oz tofu, extra-firm, drained, cut into 1/2 inch cubes (1 packaged block)
5 Tbs olive oil, extra-virgin
1 bunch kale, spines removed and leaves torn
1 lemon, juiced
3 Tbs tahini
1 tsp maple syrup
2 cups cabbage, red, shredded
1/4 onion, red, small, thinly sliced
2 Tbs pepitas, raw
1 Tbs hemp seeds
salt, to taste
black pepper, to taste
Preparation
Prep
Defrost quinoa.
Drain and cube tofu.
Remove spines from kale and tear leaves into bite-sized pieces.
Shred cabbage.
Slice onion.
Make
Pat the tofu dry between paper towels. Feel free to season the tofu with herbs, or spices if desired. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu, turning once, until well browned.
Place kale in a large bowl. Drizzle with 1 teaspoon of the lemon juice and massage until tender, about 2 minutes.
Add the remaining lemon juice, maple syrup, tahini, and the remaining 2 tablespoons of olive oil to a small bowl and whisk together. Add 2 tablespoons of water to thin.
Add cabbage, onion, quinoa, pepitas, and hemp seeds to the bowl of kale and drizzle with 2 tablespoons of the dressing Toss to combine.
Season with salt and black pepper.
Plate the salad and top with tofu cubes. Drizzle with remaining dressing.