Kale Spring Salad
Preparation: 25 minutes
Cooking time: 25 minutes
30 ml (2 tablespoons) of olive oil
1 package of 225 g. of firm tofu, torn into pieces
1 can of 540 ml chickpeas, rinsed and drained
4 medium carrots, peeled and cut into large pieces
4 medium beets, peeled and cut into large pieces
125 ml (1/2 cup) cashews
1/2 cup (125 mL) pumpkin seeds
15 mL (1 tablespoon) nutritional yeast
1 kale boot, trimmed and torn to pieces
Salt and pepper, to taste
1/2 cup (125 mL) sunflower or avocado oil
1/4 cup (60 mL) lemon juice
15 mL (1 tablespoon) maple syrup
15 ml (1 tablespoon) sambal Oelek
15 mL (1 tablespoon) fresh ginger, finely chopped
15 mL (1 tablespoon) tamari sauce
15 ml (1 tablespoon) Dijon mustard
In a non-stick skillet, heat over medium-low heat 15 ml (1 tablespoon) olive oil with chopped tofu and chickpeas. Cook, stirring often for 20 minutes. Meanwhile, put the carrots and beets into the food processor to create a vegetable couscous. In another skillet, roast cashews and pumpkin seeds until dry. When they are well roasted, turn off the heat and add the rest of the olive oil and the nutritional yeast. Salt and pepper if desired.
To prepare the vinaigrette, pour all the ingredients into a Masson jar, cover and shake well.
Assemble plates, garnishing with vegetable couscous, kale leaves, chickpea mixture and tofu. Garnish with the nut and pumpkin seeds mixture and drizzle with vinaigrette.