Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Kale and Tofu Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 546
- Total Fat
- 35 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 209 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 10 grams
- Sugar
- 6 grams
- Protein
- 24 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 546
- Total Fat
- 35 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 209 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 10 grams
- Sugar
- 6 grams
- Protein
- 24 grams
Ingredients
Directions
- Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.
- Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.
- While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.
- Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.
- Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.
