Chopped Kale Salad

Vegan & gluten-free

This hearty Chopped Kale Salad is topped with pan seared herb tofu, Brussels sprouts, sliced apples, pecans and a creamy tahini dressing. Full of flavor and easy to put together.

step 1

Season tofu and toss in a pan with oil to panfry until golden. Then stir fry the brussels sprouts until lightly seared.

step 2

Add stripped and chopped kale in a bowl with oil, lemon juice, salt and pepper and massage until softened and bright green.

step 3

Start layering in your preferred toppings. To make this hearty, I add cooked quinoa, then top with the pan seared tofu and brussels sprouts.

step 4

Add additional layers of texture to your salad including sliced apples, and pecans.

step 5

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.