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!
Servings: 6 people
Ingredients
- 1 bunch of kale
- 350 grams 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
Instructions
- 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!