Crispy Kale-and-Tofu Salad with Coconut

Kale is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K. It is also a good source of fiber and antioxidants.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Crispy Kale-and-Tofu Salad with Coconut

Cooking Method: Baking, Frying Cuisine: International Courses: Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Kale
• 8 ounce Extra-firm tofu
• ¹⁄₂ cup Shredded coconut
• ¹⁄₂ cup Cherry tomatoes
• ¹⁄₂ small Red onion
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Drain and press the tofu to remove excess water. Cut the tofu into cubes.
3. In a bowl, combine the tofu cubes, olive oil, salt, and black pepper. Toss until well coated.
4. Place the tofu on a baking sheet and bake for 15 minutes or until crispy.
5. In a large bowl, combine the kale, shredded coconut, cherry tomatoes, and red onion.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
7. Pour the dressing over the salad and toss to combine.
8. Serve the crispy tofu on top of the kale salad.
9. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 20g7%

Sugars 3g

Protein 14g29%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.