Serve this nutrient-dense, low-carb vegan salad with a scoop of fermented vegetables for a balanced dinner or lunch. The trick to getting crispy tofu is to make sure to use EXTRA firm tofu. I like to briefly marinate it in a little wheat-free tamari for extra flavor, as tofu will take on the flavors that it is marinated or cooked in.
Ingredients
Tofu
16 ounces
extra firm tofu
cut into cubes
4 tablespoons
wheat-free tamari
2 tablespoons
avocado oil
(for cooking)
Salad
1 large bunches
curly kale
chopped
4
green onions
thinly sliced
1 medium
avocados
diced
2 tablespoons
sesame seeds
Dressing
½ cups
hemp seeds
¼ cups
lemon juice
2 tablespoons
nutritional yeast
2 tablespoons
wheat-free tamari
2 cloves
garlic
¼ cups
water
¼ cups
extra virgin olive oil
