Tofu and Kale Salad With Lemon Ginger Tahini Dressing
A satisfying meal packed with nutrition and drizzled with our delightful Lemon Ginger Tahini Dressing.
- Prep Time: 100 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 2-4 1x
Scale
Ingredients
Lemon Ginger Tofu
- 1 1/2 cup tofu, extra firm, pressed
- 1/2 cup flour, whole wheat or gluten-free
- 2 tbsp tamari, low-sodium
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp garlic, fresh, minced
- 1 tsp ginger, fresh, grated
- 1/4 tsp hot sauce
Lemon Ginger Tahini Dressing
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp tahini
- 1 tbsp water
- 1 tsp ginger, fresh, grated
- 1/4 tsp paprika
- Black pepper, freshly ground, to taste
Salad
- 4 cups kale, chopped
- 1 cup peas, fresh or frozen
- 1 cup sweet potatoes, cubed, cooked, cooled
- 1/2 cup red bell pepper, chopped
- Lemon Ginger Tofu
- 2 tbsp hemp seeds
Instructions
Lemon Ginger Tofu
- Slice tofu into 1-inch cubes.
- Mix all other ingredients except flour in a bowl, then add cubed tofu and marinate in the refrigerator for 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Lightly coat marinated tofu in flour. Place on baking sheet and bake until golden brown, about 30 minutes. Remove and cool.
Lemon Ginger Tahini Dressing
- Whisk together all ingredients in a small bowl.
Salad
- Add chopped kale to a large bowl and toss with Lemon Ginger Tahini Dressing. Massage kale until it starts to soften and loses some volume, about 5 minutes. Transfer to individual servings bowls.
- Arrange peas, sweet potato, bell pepper and Lemon Ginger Tofu on top of kale.
- Sprinkle with hemp seeds and serve.
