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Tofu and Kale Salad with Champagne Vinaigrette

Tofu and Kale Salad with Champagne Vinaigrette


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Ingredients
  1. 1 Brick Tofu, 365 Brand (Whole Foods)
  2. 2 Cups finely sliced Kale
  3. 2/3 Cup Walnuts, coarsely chopped
  4. 1/4 Cup Champagne Vinegar
  5. 1 Shallot, finely sliced
  6. 2 Tablespoons Kozlik’s Canadian Mustard, Triple Crunch, sold at Sur La Table (1 Tablespoon Dijon Mustard can be substituted)
  7. 2 Tablespoons Water
  8. 1/4 Cup Canola Oil
  9. 1 Tablespoon Blackstrap Molasses (for Tofu Marinade)
  10. 1/2 Teaspoon Blackstrap Molasses (for Dressing)
  11. 1 Teaspoon Coconut Oil
  12. 1 Tablespoon Raw Sugar
  13. 1/2 Tablespoon ground Cinnamon (for Walnuts)
  14. 1/2 Teaspoon ground Cinnamon (for Tofu Marinade)
  15. Sea Salt
Instructions
  1. Press brick of Tofu in TofuXpress unit for 1-2 hours...
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