Honey Mustard Kale Salad with Spicy Tofu
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- 1 brick Extra Firm Tofu, Nasoya brand
- 4 cups thinly sliced Kale, washed and dried
- 2 Granny Apples, sliced into matchbook strips
- 1 Shallot, minced
- 3 tablespoons Braggs Apple Cider Vinegar
- 4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu)
- 3 tablespoons Dijon Mustard (try Kozlik’s at Sur La Table)
- 2 tablespoons Honey (try Star Thistle Honey at Sur La Table)
- Zest of 1 Lemon
- 2 tablespoons 5 Spice Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon ground Ginger
- 1 teaspoon ground Coriander
- u00bd teaspoon ground White Pepper
- Press Tofu in TofuXpress for 2-3 hours, or overnight. Slice Tofu lengthwise, then place back into TofuXpress and using the TofuXpress cutter, cut brick into 24 even squares.
- In a medium size bowl, blend Five Spice Powder, Salt, Ginger, Coriander and Pepper. Add Tofu Squares and stir to coat evenly with spice rub.
- For the Salad- Toss Kale and Apples together in a large mixing bowl. Set aside.
- For the Honey Mustard Dressing- In a small mixing bowl, combine Shallot, Apple Cider Vinegar, 3 tablespoons Olive Oil, Dijon Mustard, Honey, and Lemon. Add to Salad and coat to evenly distribute. Set aside.
- Heat a skillet (preferably a ribbed fry pan to create skillet lines) on medium high heat. Brush pan with the remaining 1 tablespoon oil. Place Tofu squares into pan and sear. Flip when browned. When both sides are browned, remove from heat. Place atop Salad. Serve.
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