There are good weekends and there are bad. This last one definitely fell into the latter. So, I’m going to keep this short and focus on one of the highlights of the last few days — this Kale and Baked Tofu Salad. It’s full of bright colours and peppy flavors. And my avowed tofu-hater of a husband even called out from the couch to say that, “dinner smells fantastic!” Then again, he thought I said that I was making bacon, not baked tofu.
The recipe is adopted from this one in Clean Eating. I had to make a few adjustments based on the contents of my fridge.
Here you go!
- Olive oil cooking spray
- 14 oz firm pressed tofu, sliced into 1/2-inch cubes
- 2 cloves garlic, minced
- 1/3 cup rice wine vinegar
- 1/4 cup 100% orange juice
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp raw honey
- 1 tbsp peeled and grated fresh ginger
- 1 tsp walnut oil
- 8 cups chopped kale
- 1 small field-grown cucumbers, diced
- 1 avocado
- 2 carrots, peeled and chopped
- 2 scallions, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups shredded red cabbage
- 1 cup shelled edamame, cooked
- 4 tsp sesame seeds
- Preheat oven to 475ºF. Mist a ceramic 9 x 13-inch baking dish with cooking spray. Add tofu and set aside.
- In a blender, blend garlic, vinegar, orange juice, lime juice, soy sauce, honey, ginger and walnut oil until smooth. Remove ¼ cup mixture and pour over top of tofu. Toss to combine and spread evenly in dish. Bake, turning 3 to 4 times, until golden and crisp, 25 to 30 minutes.
- In a large bowl, add kale and pour remaining mixture over top. With your hands, massage kale to coat thoroughly until wilted, 3 to 4 minutes. Add cucumbers, avocado, carrots, scallions, bell pepper, cabbage and edamame and toss to combine. Add tofu and toss to combine. To serve, top with sesame seeds.