Jumbo spicy kale salad with tofu

I was expecting to love America's range of vegan snacks, desserts and chocolates. I was expecting to enjoy almond milk coffees, and readily available veggie dishes, and tofu in various forms. I did enjoy all of those things. Unexpectedly, however, my greatest American food love (pending one incredible dessert that shall be discussed in time) was the salads. Huge salads. Meal-worthy salads. Salads with All The Things.

These are serious salads.

I could bring back chocolate and snack foods, but I couldn't bring back the salads. And so, I am making it a mission to make my own. Here is the first attempt!

This kale salad makes use of my newly bought sriracha (which I bought in Australia, lest my fellow Australians think I'm being cruel by taunting you with unavailable products), and reflects my discovery that I actually like salad dressings when they are done correctly. Prior to this month, I put salad dressings in the 'slimy' category and wanted them far away from my salads. Now, I realise they can be wonderful. This is especially true for kale.

If you don't like spicy things, this salad may not be for you. However, as with most salads, it can be customised to taste, with a different dressing and a different tofu marinade. Or, you might use legumes instead of tofu or add more nuts or use seeds. I have enjoyed some of this with a side of sweet potato, and that could also be added to the salad itself. Basically, this is a concept. Mix and match to taste! I loved it this way, but I am sure I'd love it just as much with a few variations.

Jumbo spicy kale salad with tofu

Makes 1 large salad that might serve few or many, depending on how much you want to eat (I'm guessing it will give me 4 lunch serves)

Inspired by Sweetgreen's spicy sabzi salad bowl 

Vegan

Print recipe

Ingredients

Salad mix

1 bunch of green curly kale, leaves removed from stems and roughly torn

1/2 cup bean sprouts

1/2 cup cherry tomatoes

1/2 cup chopped carrot (1 carrot)

1/2 cup snow peas, ends removed

2 tbsp balsamic vinegar

1 tsp lime juice

1 tsp maple syrup

1 batch spiced tofu as per below

Srirachi sauce or other hot/chilli sauce, optional, for drizzling

Nuts (I used pecans, added just at the time of serving), for sprinkling over the top

Spiced tofu

350g firm tofu, sliced and pressed

1 tbsp srirachi sauce, or other hot/chilli sauce (use less if you like things mild, more if you like things burning)

1 tbsp soy sauce

1 tsp maple syrup

1 tsp water

Method

For the salad, combine all vegetables in a large bowl. Mix the dressing ingredients in a small bowl or cup and drizzle over the salad. Toss to combine. Top with the spiced tofu, an extra drizzle of srirachi, and nuts of choice.

(If you are making this to serve immediately, you may want to massage the dressing into the kale. If you're making it ahead of serving, the dressing will soften the kale on standing.)

For the tofu, lay the pressed sliced tofu in a shallow dish and combine the marinade ingredients in a small bowl or cup. Pour the marinade over the tofu and allow to sit for at least 30 minutes. Heat a non-stick pan over medium-high heat and cook the tofu strips for several minutes on each side, until golden. Allow to cool before cutting into small cubes and adding to the salad.

Submitted to Ricki's Wellness Weekend.

Are you a jumbo salad fan? And what is your position on salad dressings?

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