ramyaramesh3007The vegan alternative to the popular Chicken Kale Salad! The firm texture and flavour of our Tofu ‘Breast’, paired with a rich, sweet & tangy Maple Tahini Dressing.
This Kale Tofu Salad with Maple Tahini Dressing is everything! The secret to a good tasting salad is most often the dressing so I’m back with another creamy dressing recipe. And this time, there is no blending required just combining a few simple ingredients.
All you have to do for this simple salad is massage your kale with a splash of olive oil and leave it aside for 5 minutes. You can add any roasted vegetables and even apples but the main star of the show is our Tofu ‘Breast’ meant to substitute chicken.
The crispiness of pan-fried tofu is just unreal! Unlike deep frying, I only use 1-2 pumps of olive oil spray to get my tofu slices crispy. For this, you would definitely have to use firm tofu to get the right texture.
Pro tip: Freeze tofu and thaw in the microwaves for 2 minutes or thaw in room temperature to get an even more firm texture!
You can also add any other roasted vegetables or ingredients to the salad. I added roasted pumpkin cubes and other recommendations that will go well with this would be apple slices and sunflower seeds.
For the Maple Tahini Dressing, remember to use smooth tahini to ensure a creamy dressing. Storebought Tahini can harden especially if left to stand and not mixed properly. If your tahini is not smooth, add more water until you dressing reaches a creamy consistency.
Vegan Tofu Kale Salad
Equipment
- 1 Pan
- 1 Salad Bowl
Ingredients
Tofu 'Breast'
- 150 g firm tofu (1 Block)
- 1 tbsp corn starch
- 1 tsp onion powder
- ½ tsp black pepper
- salt
Maple Tahini Dressing
- 2 tbsp smooth tahini
- 1 tbsp lemon juice
- 2 tsp maple syrup
- 2 tbsp water
- salt
Salad
- 2 cups Kale (Tightly packed)
- 1 tbsp Olive Oil
- Roasted Pumpkin
- Chopped Apples
- Sunflower Seeds
Instructions
- Start roasting your vegetables if you have any. I roasted pumpkin cubes for about 40 minutes at 180C.
- Massage kale in olive oil and let rest for 5-10 minutes.
- Combine the dry mixture for the tofu – corn starch, onion powder, black pepper and salt. Coat tofu block evenly on all sides.
- Pan fry the tofu slice until crispy.
- Slice evenly into rectangular strips and serve on the bed of salad.
- Mix together the ingredients for the salad dressing. Pour over the salad and serve!
Notes
- This recipe is gluten free.
- You can add garlic powder to the dry mixture used to coat tofu. You can also sub onion powder with garlic powder.