Easy Kale Salad Bowl!
Ingredients:
1 lb of Kale, cleaned, destemmed & chopped into bite sized pieces
1 block of Super Firm Tofu, drained
Olive Oil & Lemon Juice
Magic Seasoning Salt to Taste
2 cups Quinoa, rinsed
1 lb of fresh green beans
Optional – 1 pint of Grape Tomatoes, halved
Optional – 1/2 cup thinly sliced Red Onion
1/3 cup Vegan Mayo
2 Tablespoons Lemon Juice
3 Tablespoons Non-Dairy Milk – NOT Vanilla!
1/2 teaspoon Sea Salt
1/2 teaspoon Granulated Garlic
1/2 teaspoon Granulated Onion
1/2 teaspoon Dill
Start by cutting the tofu into 3 equal slabs. Coat in Olive Oil & Season with the magic salt to taste. Bake at 375 degrees for 30 minutes, flipping once. Set aside to cool & cut into cubes. While the tofu is cooking, massage the Kale. In a large bowl, drizzle 2-3 Tablespoons each of Olive Oil and Lemon Juice over the Kale. Work it in to the Kale with your hands and season with some Sea Salt. Set aside. Arrange the green beans on a cookie sheet. Drizzle with 2 Tablespoons of Olive Oil and season to taste with the Magic Salt. Broil on high for 10 minutes. Remove from oven and let cool in pan. Cook the rinsed Quinoa in a sauce pan in 2 cups of Water by bringing to a boil and simmering for several minutes. Cover and turn off the heat. Set aside to cool.
Make the dressing by mixing together the mayo, lemon juice, salt, granulated onion, granulated garlic, dill, & non dairy milk.
Mix 1/3 of the dressing with the quinoa and add the optional Onions & Tomatoes.
Assemble the salad by lining a bowl with the massaged Kale. Top with a large scoop of the Kale mixture and some green beans. Add some of the tofu cubes & drizzle with some of the remaining dressing. Enjoy!
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