This salad Is cut into thin ribbons and then massaged so it is not tough. The tofu cubes add protein and make it a more substantial dish.
Ingredients
One large bunch of lacinato kale (It will decrease in size by about 1/3 after massaging)
1 (14 oz) package organic extra firm tofu
1 tablespoon olive oil
1/2 teaspoon sea salt
2 TSBP cornstarch
I tomato cubed
1/4 red onion cut into very thin slices.
To make the dressing --
1/8 cup of olive oil
1-2 garlic cloves chopped very fine
1 tsp Dijon mustard
2 TBSP lemon juice (about half a lemon)
1 TBSP Worcestershire sauce (check that it's vegan)
salt and pepper to taste
Wrap the tofu in paper towels and place on a plate with something heavy on top so the water drains. Slice Cut the pressed tofu into cubes and transfer cubes to a large dry plate. Drizzle 1 tablespoon olive oil over tofu cubes then place the salt and cornstarch in a ziplock or practice container and add the tofu tossing until the starch is evenly incorporated. Arrange the tofu in an even layer on a large baking sheet. Bake at 400 degrees for 30 minutes, turning the tofu halfway through.
While the tofu is baking, destem the kale. Then place the washed, dried and destemed kale in a large bowl. Take a TBSP or so of olive oil and massage for 2 to 3 minutes to help tenderize it. Add the sliced red onions and cubed tomato.
To make dressing, combine all of the ingredients in a small jar, and vigorously shake. Pour the dressing over the salad - you can use your hands to fully coat the kale. Gently stir in cooled tofu. Add salt and pepper to taste.