Recipe: Kale and Tofu Salad

Kale and tofu salad – this lunch time salad is quickly becoming a staple in our house. It’s hearty, full of healthy fibre and protein, and holds up well as leftovers. Okay, let’s get chopping!

First, you can put just about anything you like in this salad – I usually keep a base of tofu, kale, and beans – other than that, I mix things up all the time, so feel free to toss in what you’ve got or some of our favourites.

Ingredients

• 1 bunch of kale
• 350g of extra firm tofu
• 1/2 a can of black-eyed peas
• 1/2 a can of chick peas
• 1 cup of cooked quinoa
• 1/2 a red onion
• 1 peach
• dressing

For the dressing, I like to use a balsamic vinaigrette, yet you pick what works for you and your tastes.

First up, get the quinoa cooked. I usually do this in the morning with our rice cooker and then make the salad at lunch on one of the days I work from home. It’s fast, easy, and it’s full of flavour.

For the kale, wash it, and then cut it up into small slivers. I even keep the stems. I cut both sides of the stem, so the leaf is fully on its own. Then, I cut each side in two. Then I chop from the top of the leaf to the stem into small 1/2-inch pieces. This gives the salad a nice texture, keeping the hearty stem for added fibre!

Then, drain and rinse the beans and add them to the salad. Chop the tofu into chunks – I like 1 inch by 1/2 inch, then dice the onion, and chop the peaches. Add these, along with the quinoa, to the salad, dress it and mix well until all the tofu is well covered in dressing. Eat up and enjoy!

Well, there you have it, the kale and tofu salad – doesn’t it look good?!

The salad keeps for about 4 days – so for us, it lasts a week (when I make a big batch!) by making it on a Monday. With the quinoa and beans, it’s surprisingly filling and is healthy food that doesn’t slow you down in the afternoon.

There are a few things, like tomatoes and cucumbers, that can shorten the shelf life of this salad, yet don’t let that stop you from switching things up. I’ve added mango, strawberries, rice, black beans and corn, you name it!

Happy salad making and thanks for stopping by – see you again soon.