Delicious, easy kale salad recipe
Easy, delicious kale salad with roasted sweet potatoes and marinated tofu. Delicious four ingredient tahini dressing that brings it all together. Healthy, filling lunch or dinner. Vegan, gluten free and dairy free.
I can always tell nice weather is around the corner because I start to enjoy salads again. During the colder months, I want to eat salads just about as much as I want to stick my head in the snow (spoiler….not at all)
Salads don’t have to suck. The easiest way to make them suck less, is to top them with roasted, savory goodies. My favorite is marinated tofu and roasted sweet potatoes. And, what do you know!? That’s exactly what’s in today’s recipe!
I had a big bowl of this salad for lunch and it kept me full all the way to dinner. By the time dinner came, I was still pretty satisfied, so I ended up eating a smaller meal.
This salad is deceiving because it looks like healthy, hippie ‘rabbit food’, but it fills you up and keeps you satisfied like……food? Don’t know where I was going with that one. Let me try again. This salad is f*cking delicious and super satisfying. There we go, that’s better.
How to make this easy kale salad
The base of this is massaged kale, baby spinach and red cabbage. Don’t let that scare you. With the tahini dressing and roasted toppings, that green goes down without a fight.
Yes, we want to massage the kale with half of an avocado first and a splash of lemon juice. Not only is this super fun for us tactile learners, it also makes the kale more tasty and digestible.
Kale is amazingly healthy for you and has many benefits.
After taking the kale to the massage parlor, we just mix it up with some baby spinach and shredded purple cabbage. I absolutely love the look of deep green with bright purple. This salad is such a beautiful delight, for both your eyes and your taste buds.
If you’ve been wanting to find a tasty way to get your greens in, this recipe is for you! It makes eating healthy an afterthought because you will be focusing on how good this tastes!
It’s so important to get your greens in, especially if you’re vegan. Greens are chock-full of minerals and vitamins and (my favorite) they make your skin GLOW!
So be like Popeye and EAT YOUR GREENS!
How to make marinated baked tofu
Make sure you buy firm or extra firm tofu and then press the water out for 15 minutes. You can easily do this by wrapping the tofu up in a towel and placing some heavy books or pans on top.
Be careful you don’t put too much weight on top, that it splits the tofu. Just a couple of books.
After you press the tofu (this squeezes the water out so it soaks up flavor better and has a chewier, crispier texture), add the oil, soy sauce and then corn starch.
Gently stir the tofu until the corn starch can’t be seen and is absorbed by the tofu.
The corn starch gives the tofu an extra texture and coating, so the tofu will become more crispy.
Now bake at 400 for 20-25 minutes.
Let it set for 5 minutes before putting the tofu on the salad. We don’t want to wilt the greens.
That’s about it! Enjoy this easy and delicious salad anytime!
Happy Munching!
Try these salads next:
Kale Salad with Baked Tofu and Sweet Potatoes
Ingredients
Salad
- 1 Head of Kale
- ½ cup of shredded red cabbage
- 1 Sweet potato- cubed
- Handful of baby spinach
- ¼ of an onion – sliced or diced
- ½ Avocado
- 1 tsp of Soy sauce
- 1 tbsp lemon juice
Baked Tofu
- ½ Block of extra firm tofu – press the water out
- ½ tsp Soy Sauce
- 1 tsp Corn Starch
- ½ tsp Olive Oil
Dressing
- 3 tbsp Tahini
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp maple syrup
- Splash of water if needed
Instructions
tofu and Sweet Potato
- Pre-heat oven to 400 degrees
- Dice your tofu and sweet potato
- Sprinkle olive oil, soy sauce and corn starch over the tofu and mix well
- Place tofu on a lined baking sheet
- Drizzle a little olive oil and salt over cubed sweet potato and put on the baking sheet with the tofu
- Bake at 400 degrees for 25 minutes
Prepare the kale
- Rinse and de-stem the kale
- Roughly chop up the kale
- Place in a bowl and massage the avocado into the kale for 5 minutes
- Squeeze a little lemon juice and a little soy sauce over the kale and mix well
- Once you’re ready to plate everything, add the spinach, onion, shredded cabbage and baked tofu and sweet potatoes.
- Top with tahini dressing and Enjoy!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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