Vegan & gluten-free
Season tofu and toss in a pan with oil to panfry until golden. Then stir fry the brussels sprouts until lightly seared.
Add stripped and chopped kale in a bowl with oil, lemon juice, salt and pepper and massage until softened and bright green.
Start layering in your preferred toppings. To make this hearty, I add cooked quinoa, then top with the pan seared tofu and brussels sprouts.
Add additional layers of texture to your salad including sliced apples, and pecans.
Pour on a creamy dressing and serve.
This salad is heart and protein-rich with many complex flavors. You can add dry fruit like cherries on top for a little extra sweetness.
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