Kale & Grilled Tofu Salad with Everyday Tahini Dressing

This simple salad is the kind of meal I like to make in the colder months, when I get tired of stews and soups and I start craving bright, vibrant, nourishing food. I use kale and sprouts as a base - they’re loaded with antioxidants and a must at this time of year. This version here has crunchy red cabbage, creamy avocado, grilled tamari tofu for added protein, and toasted seeds for a bit of crunch. Feel free to use this recipe as a base to create your perfect salad, there's really no right or wrong here.

This tahini dressing is a favourite of mine, and a life-safer for my weekly meals. I like to make a batch on Sunday and use it throughout the week on salads, bowls, roasted veggies, or anything that requires extra flavour. I hope it will become a staple for you too.

---

Kale, Sprout & Tofu Salad + Everyday Tahini Dressing

Ingredients

For the salad:

• 1 block (350 g.) extra-firm tofu

• 1 1/2 tbsp tamari

• Pinch chili pepper flakes (optional)

• 1 bunch kale, stems removed, and chopped into small pieces

• 1/2 cup shredded red cabbage

• A large handful sprouts (I used a mix of sunflower and radish sprouts)

• 1/2 avocado, pitted and diced

• A handful toasted sunflower and/or sesame seeds (optional)

For the tahini dressing:

• 1/2 cup tahini

• 1 tbsp toasted sesame oil

• 1 tbsp miso

• 1 tbsp maple syrup

• 2 tbsp apple cider vinegar

• 2 tbsp lemon juice

• 1 tsp orange zest (optional)

---

Instructions

Prepare the tofu:

1. Wrap your block of tofu in clean towel and place on a plate. Set something heavy on top (like a cast iron skillet or a heavy book), to draw out the moisture in the tofu. Let it press like this for at least 5 minutes (or up to an hour if you have time). 

2. Remove the pressed tofu block from the towel and slice into small 1/4 inch thick square pieces. Place in a bowl and toss with the tamari and chili flakes.

3. Cook tofu pieces in a large skillet over medium heat until the bottom is golden, about 4-5 minutes. Then flip pieces on the other side, and cook a few more minutes, until the tofu is browned and slightly crispy. Set aside.

Make the dressing:

1. Place all the ingredients in a bowl and whisk well. Slowly add warm water, a couple tablespoons at a time, and whisk until the sauce is completely smooth. Add more water if you like your sauce to be a thinner, until you achieve the desired consistency. Taste and adjust seasoning as needed.

Assemble:

1. Place the chopped kale and shredded red cabbage in a large bowl. Pour a generous portion of the tahini dressing on top. Massage with your hands until the kale leaves start to soften, 1-2 minutes.

2. Top with the cooked tofu, sprouts, avocado and toasted seeds (if using). Add a bit more tahini sauce on top if you'd like, and serve right away.