Description
This Mediterranean kale salad with herb marinated tofu feta and zesty vinaigrette is packed with flavour and fresh ingredients for a healthy main dish or side.
Ingredients
Herb Marinated Tofu Feta
- 1 (350 g) block extra-firm tofu tofu
- ¼ cup (60 ml) lemon juice (juice from 1 lemon)
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (60 ml) olive oil
- 2 tbsp (15 g) white (mild) miso
- 2 tbsp (22 g) nutritional yeast
- 1/2 tsp ground thyme or 1 sprig fresh
- 1/2 tsp dried rosemary or 1 sprig fresh
- 1/2 tsp dried oregano or 1 sprig fresh
- salt and pepper
For the Dressing
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar (or white wine vinegar)
- 2 tsp (10 ml) maple syrup
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- 1 garlic clove, grated
- salt and pepper
For the Kale Salad
- 8 cups (180 g) packed de-stemmed and thinly sliced kale
- ½ lemon, juiced
- ½ cup(60 g) pitted kalamata olives, chopped
- 1 cup (160 g) artichoke hearts, quartered
- 1 ½ cups (195 g) grape or cherry tomatoes, halved
- 1 ½ cups (215 g) cucumber, chopped
Instructions
- Marinate Tofu: Press tofu dry, then cut into ½-inch cubes and place in a sealable container.
- In a measuring cup or glass jar, whisk together lemon juice, vinegar, olive oil, miso, nutritional yeast and herbs. Season with salt and pepper.
- Transfer tofu cubes to a container with a lid. Pour marinade over top. Seal and shake to combine. Refrigerate for 1-2 hours before using, turning the container occasionally to coat tofu. The longer this sits, the better. Ideally make the day before serving.
- Make Dressing: In a measuring cup or glass jar (you can use same container as marinade), add oil, vinegar, maple syrup, Dijon, oregano and garlic. Season with salt and pepper, then whisk (or shake) to combine.
- Massage Kale: Place thinly sliced kale in a large bowl. Add lemon juice and 1 tsp oil. Season with salt. Using your hands, massage kale for a few minutes, until the colour turns dark green, leaves are glossy and volume has reduced. Set kale aside while you chop the vegetables.
- Assemble Salad: To the bowl with kale, add olives, tomatoes, cucumber, artichokes and half the dressing. Toss to combine. Taste and season with salt and pepper. Add more dressing, if desired.
- Serve: Divide kale salad between serving bowls. Spoon feta out of marinade and serve on top or tossed with salad. Tofu can remain in cubes or be crumbled into smaller pieces.
Notes
Tofu can be kept in marinade and refrigerated for 1 week. Salad can be assembled and tossed 1 day before serving, if desired.