Absolutely! For baking, I recommend setting your oven to 400F. When coating your tofu you can add a little oil to the mix or replace the cornstarch for some nutritional yeast to help crisp it up a little better. You can also cook your Brussels sprouts using the same method. Just toss with some oil, extra thyme, salt and pepper and make sure to spread the tofu out in a single layer on your baking sheet. Cook for 20-25 minutes, flipping after 15 minutes of baking.

How do I make a salad flavorful?

It's all in what you add to your greens. If just adding a dressing to your salad doesn't give you the flavor you want, make sure to add a little salt and pepper to your greens along with other fresh or dry herbs. In this salad the greens are flavored with a little lemon juice, salt and pepper and then complimented with some herby tofu. But definitely feel free to experiment with some other flavors to fit your preference.

Can I replace the oil when messaging the greens?

You can either use a spoonful of this tahini salad dressing to massage into the greens or 1/4 of an avocado. Follow the same technique of massaging into the greens to help soften them.

How can I make this nut free?

Swap out the pecans with some roasted pepitas. I love them as they also add a nice crunch and provide extra zinc and magnesium.

How can I stop my apples from browning?

My biggest suggestion if you are using this for food prep is to prepare your ingredients separately and slice your apple when you are ready to serve your salad. Squeeze with a little lemon to help preserve it as you eat it.

Chopped Kale Salad with Pan Seared Herb Tofu

Name: Chopped Kale Salad with Pan Seared Herb Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup dried quinoa or 1 cup cooked quinoa; 1 block (~450 g) extra firm tofu, pressed, drained and cubed; 1 tsp garlic powder; 1 tsp dry thyme, divided; 1 tsp cornstarch; 1/4 tsp salt and pepper; 1 tbsp olive oil, divided; 9-10 small Brussels sprouts, halved or quartered; 1 bunch of Lactino Kale, destemmed and chopped; 1 tbsp lemon juice; 1 medium sized apple, I used Pink Lady; 1/3 cup chopped pecans; 1/4 cup dried cherries; Miso Ginger Tahini Salad Dressing

Description

This hearty vegan Chopped Kale Salad is loaded with pan seared herb tofu, brussels sprouts, apples, pecans and a creamy tahini dressing.

Ingredients

Scale

1/2 cup dried quinoa or 1 cup cooked quinoa
1 block (~450 g) extra firm tofu, pressed, drained and cubed
1 tsp garlic powder
1 tsp dry thyme, divided
1 tsp cornstarch
1/4 tsp salt and pepper
1 tbsp olive oil, divided
9–10 small Brussels sprouts, halved or quartered
1 bunch of Lactino Kale, destemmed and chopped
1 tbsp lemon juice
1 medium sized apple, I used Pink Lady
1/3 cup chopped pecans
1/4 cup dried cherries
Miso Ginger Tahini Salad Dressing

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Instructions

Prepare your quinoa according to package. For extra flavor, replace the suggested amount of water with vegetable broth.
In an airtight container add in the cornstarch, garlic powder, 1/2 teaspoon dry thyme, salt and pepper and mix well. Add in your tofu, seal your container and give a gentle toss to completely coat your tofu.
Heat up a large skillet over medium high heat and then add half your oil allowing a minute to warm through. Add in your tofu pieces making sure they fit in one even layer, then allow to cook undisturbed for about 3 minutes or until your tofu has become golden, then flip and cook on the opposite side for an additional 3 minutes or until the tofu has seared.
To the pan, add in your Brussels sprouts and remaining thyme. Continue to stir occasionally, allowing the Brussel sprouts to start lightly browning and searing on both sides, about 4-5 minutes. Once cooked to your liking, remove from heat and prepare the kale.
Add the kale, lemon juice and a pinch of salt to a large mixing bowl and gently rub the kale until it turns a deeper green color and softens.
Now assemble your salad. Top your greens with the quinoa and tofu mix and give a good toss to combine. Serve your salad mix with the additional toppings including the sliced apples, pecans, and dried cherries. Then drizzle with your dressing and serve.

Notes

Massage your kale. If you leave your kale as is after washing, it won’t have much flavor outside of just bitter. To help break it down and make it softer and more enjoyable, make sure you rub your kale leaves well to help break down some of the fibers.

Change up the textures. I love the soft bites of kale along with the chewy tofu and the crunch of the pecans and apple slices. Add a creamy element like the dressing or some cubed avocado.

Season throughout. If you noticed, there are seasonings used at every step of this salad preparation. Doing this ensures that each bite is loaded with flavor.

Storage. If storing for meal prep, store the kale, tofu and Brussels sprouts and quinoa in one container and your toppings in another. Wait to slice your apple until the time you plan to enjoy your salad. Then pour your dressing over top. Your ingredients should keep well in the fridge for up to 3-4 days.