Kale and Tofu Salad

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Servings: 4 Prep: 30 min Entree Salad Homestyle No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Kale, Red Bell Peppers, Shredded Red Cabbage, Sea Salt, Ground Black Pepper, Full Fat Coconut Milk, Rice Vinegar, Coconut Aminos, Crushed Red Pepper Flakes

Ingredients

For the salad:

24 ounces tofu

¾ bunch kale ⚠

1 ½ red bell peppers ⚠

3 carrots

1 ½ cups shredded red cabbage ⚠

1 ½ tablespoons coconut oil

sea salt, to taste ⚠

ground black pepper, to taste ⚠

For the dressing:

4 ½ tablespoons peanut butter

1 ½ ounces full fat coconut milk ⚠

1 ½ tablespoons rice vinegar ⚠

1 ½ tablespoons coconut aminos ⚠

1 ½ tablespoons lime juice

¾ teaspoon crushed red pepper flakes ⚠

1 ½ tablespoons water

Instructions

1. For the salad: Wrap the tofu in a kitchen cloth and place something heavy on top of it - this will cause the moisture in the tofu to release.

2. In the meantime, prepare your vegetables. Chop kale and bell pepper. Grate carrots.

3. Toss the chopped kale, grated carrot, and shredded cabbage in a salad bowl.

4. For the dressing: In a small bowl, mix all the dressing ingredients.

5. Heat the coconut oil in a pan. Cut the tofu into strips and season with salt and pepper.

6. Fry the tofu on medium-high heat for about 5 minutes each side, or until golden brown.

7. Divide the salad between bowls, top with tofu, drizzle with the salad dressing, and season with black pepper to serve.