Tofu and Kale Salad with Champagne Vinaigrette

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  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
  1. Press brick of Tofu in TofuXpress unit for 1-2 hours. Remove and slice Tofu lengthwise into u00bd inch slices.
  1. Heat Coconut Oil in small fry pan on medium flame. Add Nuts, Cinnamon, and Sugar. Heat till sugar melts and nuts are coated. Brown nuts and remove from heat.
  1. Blend Vinegar, Canola Oil, 1 Tablespoon Water, u00bd Teaspoon Molasses, Shallots, and Mustard. (This will yield more dressing than is needed for this recipe).
  1. In a mixing bowl, toss Kale with 4-5 tablespoons dressing, or to preference. Allow to set approximately 1/2 hour or more to soften Kale before serving.
Tofu Marinade
  1. In a small bowl, add 1 Tablespoon Blackstrap Molasses, u00bd teaspoon ground Cinnamon, and 1 Tablespoon Water and set aside. (This will be used with Tofu.)
Baked Tofu
  1. Heat oven to 350. Place Tofu Strips onto cookie sheet and bake for approximately 20-30 minutes. During this time, flip Tofu slices several times to avoid sticking and to brown on both sides.
  2. Once browned, drizzle Molasses and Water marinade over Tofu slices. Heat till liquid is absorbed. Remove from oven.
  3. Serve Tofu atop Kale Salad, and toss in Walnuts. Sprinkle with Sea Salt to taste.
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