The star of this salad is actually the avocado dressing, adding a creamy and tangy touch to the light heat of the tofu. The variety of textures and temperatures also keep things from becoming boring, making the salad a fulfilling meal. This makes about four servings, or one tonight and three lunches for later.
Ingredients
Baked Tofu
- 1 block of extra-firm tofu, cubed
- 1 tbsp extra-virgin olive oil (EVOO)
- 1 tbsp chili powder
- 1 tsp oregano
- ½ tsp paprika
- Juice of ½ lime
- Dash of salt
Potatoes
- 6 new potatoes, sliced
- ½ tsp extra-virgin olive oil
Dressing
- 1 avocado
- 1 clove of garlic
- 2 tbsp water
- 2 tbsp white vinegar or white balsamic
- Juice of ½ lime
- 2 tbsp maple syrup
Salad
- 1 bunch of kale, massaged and torn
- 1 red bell pepper, cut into matchsticks
Directions
Tofu
Pre-heat the oven to 375 degrees Fahrenheit.
Cut tofu into ½ inch cubes. Add all other ingredients in a bowl and stir to mix. Toss tofu to coat and let it sit for 15 minutes or longer. Bake at 375 for 25 minutes, or until golden and puffed.
Potatoes
Wash and thinly slice potatoes. Toss to coat with olive oil. Spread in a single layer on a baking tray and bake at 375 Fahrenheit for 30 minutes, turning halfway. Lightly salt when finished.
Dressing
Mince or press garlic then add the garlic and all ingredients to a blender. Blend until smooth and creamy. Taste and adjust to your preferences.
Assemble
Tear and massage 1 bunch of kale (8 leaves) with a dash of salt until they turn dark green. Quarter and thinly slice red pepper.
Combine all ingredients in a large bowl. Toss to coat everything with the dressing. To store, keep the dressing separate from other components.
Measuring Up 