Fall Kale Salad
High-protein yet light and crunchy with fresh apple and lemon juice-softened kale with sharp shallot tang, light sweetness of raisins and a nutty pecan crunch.
Ingredients
For the crispy tofu slices:
- 209 g Extra firm tofu (1/2 block)
- 1 tbsp (15 ml) Lemon Juice
- 1 tbsp (15 ml) Soy sauce
- 2 tsp (10 ml) Nutritional yeast
- 3/4 tsp (3.5 ml) Garlic powder
- 1/2 tsp (2.5 ml) Onion powder
- 1/2 tsp (2.5 ml) Maple syrup
- 1/8 tsp (0.6 ml) Pepper
- 1/8 tsp (0.6 ml) Nutmeg
For the salad:
- 1/2 cup (89g) Dry quinoa
- 1 Bunch kale, de-stemmed and chopped (198g)
- 2 tbsp lemon juice (30 ml)
- 2 Pink lady apples, chopped (208 g)
- 40 g Finely sliced shallots (or red onion)
- 2/3 cup (70 g) Pecans
- 1/3 cup (45 g) Sultana raisins
Dressing:
- 3 tbsp (45 ml) Sweetened apple sauce
- 2 tbsp (30 ml) Balsamic vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp + 1 tsp (20 ml) Nutritional yeast
- 2 tsp Water (10 ml)
- 1/4 tsp Sea salt (1.2 ml)
Directions
For the tofu:
If you do not have an air-fryer, preheat the oven to 425F. (If you will be using an air-fryer for this recipe, ignore this and proceed to the next step.)
Slice the tofu in thin lengthwise slices, then slice in half again. (That way the thin tofu slices don’t break apart when mixing in the marinade.)
In a large but shallow bowl, mix the lemon Juice, soy sauce, nutritional yeast, garlic powder, onion powder, maple syrup, pepper and nutmeg.
Marinate the tofu slices for 5-10 minutes in the marinade. (Optional, you can mix well and bake/air fry right away if you’re pressed on time.)
Air-fry for 15 minutes at 350F. (You can also bake at 425 until golden brown on both sides.)
For the salad:
Cook the quinoa according to package instructions. Let cool down completely.
Massage the washed + chopped kale with the lemon juice to soften.
In a large bowl, combine the salad ingredients together and mix. (Wait to add the quinoa until room temperature.)
For the dressing:
Whisk the ingredients together until smooth. Pour in and mix with the salad.
Serve.
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