2 cups Kale stalks removed and leaves thinly sliced
Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup
1/2 apple thin sliced makes about 1/2 cup of sliced apple
1/2 cup cucumber cubed in small pieces
2 tablespoons dry cranberry
2 tablespoons sliced almonds toasted
1-1/2 tablespoon olive oil divided
1 tablespoon ginger juice
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
Add the sliced almonds for a nice crunch.
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