Go Back
Print Recipe

Vegan Tofu Kale Salad

The 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.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: American, Fusion
Keyword: kale, salad
Servings: 1

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

  1. This recipe is gluten free. 
  2. You can add garlic powder to the dry mixture used to coat tofu. You can also sub onion powder with garlic powder.