Sesame Kale & Tofu Salad.

I don’t know about you, but after the festivities of last week, I’m starting to think I might actually smell like pumpkin pie spice.

With the holiday behind me, I’m feeling extra motivated to eat a lot of fresh and healthy food this week.  To me, nothing screams “health food” more than a salad full of greens.

I’m actually not a big fan of cooked kale.  Tragic, right?  I eat cooked greens because I know they are good for me, but I always turn my nose up just a little bit.  Sort of like a little kid questioning what mom is making for dinner.  Except that I am mom now, so the battle is really only between me and my willpower.

This raw kale salad is totally different though. 

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The sesame flavor is incredible, and I love the bright color and delicious crunch from the cabbage.  Veggies, protein, and good fats from the dressing – this salad is a nutritional powerhouse, and just what I needed to feel healthy and refreshed this week.

Sesame Kale and Tofu Salad

by Emily Malone

Prep Time: 1 hour

Ingredients (4 servings)

  • 1 bunch kale
  • 1/2 head red cabbage
  • 1 block firm or extra-firm tofu
  • 1/4 cup sesame oil
  • 1 tablespoon tahini
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or liquid aminos
  • 2 tablespoons orange juice
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt (plus more to taste)

Instructions

Using a tofu press or a few heavy cookbooks, press and drain a block of firm or extra firm tofu.

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In the meantime, wash kale and remove greens from stems. Rip into bite sized pieces and add to a large mixing bowl.

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Cut head of red cabbage in half and slice very thinly with a knife or a mandolin. Be careful!

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In a separate bowl, combine sesame oil, tahini, soy sauce, rice vinegar, and orange juice and whisk until well combined.

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Pour dressing over the salad and prepare to get messy. Roll up your sleeves and using both hands, work the dressing into the greens and cabbage. You want to toss and squeeze the greens gently until they begin to wilt a bit and absorb the dressing.

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Once the salad seems to have wilted and marinated a bit (probably 3 to 5 minutes of tossing), go ahead and cube your tofu into bite sized pieces and add to the salad. Sprinkle a tablespoon of sesame seeds on top, and season to taste with salt.

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The salad will taste best if you allow it to sit for at least 30 minutes at room temperature, and better if you give it longer.

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Serve by itself as a salad, or as an accompaniment to something like a big steaming bowl of brown rice!

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This salad is both healthy and filling, and absolutely delicious. 

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Enjoy!

For baby-related posts, check out this week’s Babble

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