Asian Kale & Tofu Salad

 

 

 

INGREDIENTS:

• Olive oil cooking spray
• 14 oz firm pressed tofu, sliced into 1/2-inch cubes
• 2 cloves garlic, minced
• 1/3 cup rice wine vinegar
• 1/4 cup 100% orange juice
• 2 tbsp fresh lime juice
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp raw honey
• 1 tbsp peeled and grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp ground flaxseeds
• 12 1/2 cups chopped kale (about 16 oz)
• 2 small field-grown cucumbers, diced
• 2 carrots, peeled and shredded
• 2 scallions, white and light green parts only, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups shredded red cabbage
• 1/2 cup shelled edamame, cooked
• 4 tsp sesame seeds

INSTRUCTIONS:

1. Preheat oven to 500ºF. Mist a ceramic 9 x 13-inch baking dish with cooking spray. Add tofu and set aside.
2. In a blender, blend garlic, vinegar, orange juice, lime juice, soy sauce, honey, ginger and sesame oil until smooth, about 1 minute. Remove ¼ cup mixture and pour over top of tofu. Toss to combine and spread evenly in dish. Bake, turning 3 to 4 times, until golden and crisp, 25 to 30 minutes.
3. Meanwhile, to remaining mixture in blender, add flaxseeds and process until smooth, about 10 seconds.
4. In a large bowl, add kale and pour vinegar-flaxseed mixture over top. With your hands, massage kale to coat thoroughly until wilted, 3 to 4 minutes. Add cucumbers, carrots, scallions, bell pepper, cabbage and edamame and toss to combine. Add tofu and toss to combine. To serve, top with sesame seeds.