Kale Salad with Crispy Tofu Croutons and Kale Chips

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Wow, this one was quite unexpected because I wasn’t thinking of making a kale salad today, but I just suddenly thought that little tofu croutons would go so brilliantly with some greens, so I set off to make exactly that! Surprisingly, it turned out awesome, despite I never liked eating raw kale before.

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I’m getting quite excited with different crouton ideas, that are crispy! For this, I cut the tofu block into very small cubes and made it dry, then baked it with low heat for a while in the oven and it just turned out so crunchy!

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Sadly this does take some time to make but it’s so worth it! I really love more crunches, so I decided to bake some of the kale to make it crispy kale chips, and have the rest raw, and I found that made a brilliant combination!

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Be sure the tofu you buy is extra firm, I’m guessing firm tofu would work too, and use lots of paper towels to drain out the water, otherwise it may take even longer. Though I do advise you to check the oven while you’re baking as every oven is different.

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You can have this salad on its own or with something else like rice, bread or noodles. I think having this with rice is excellent, because I don’t know, I just really love having things like this with rice, but feel free to have it with anything you like!

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Kale Salad with Crispy Tofu Croutons and Kale Chips

Tofu
1 block extra firm tofu
1 clove garlic
2 tablespoons extra light olive oil
1 tablespoon pure maple syrup
1 tablespoon white cooking wine/white rice wine
1 tablespoon cornstarch
1 teaspoon rice vinegar/apple cider vinegars
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon onion powder
A pinch red pepper flakes
A few sprinkles chili powder
1 teaspoon black and white sesame seeds
A few sprinkles ground pepper

Kale Chips
3 cups kale
1 tablespoon extra light olive oil
1 tablespoon nutritional yeast
1/4 teaspoon Himalayan/sea salt

Kale Salad
2 cups kale
1 tablespoon extra virgin olive oil
1 teaspoon sesame oil
1 cup arugula/rocket
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
A pinch red pepper flakes
A few sprinkles ground pepper

Tofu: Take the tofu out of the packet and drain out the water. Try and squeeze out as much water as you possibly can, then use some paper towels to dry it further.

Slice the tofu into mini cubes and use some more paper towels to dry it.

In a small bowl, mix together the marinade sauce, by combining the olive oil, maple syrup, cooking wine, cornstarch, vinegar, 1/2 teaspoon salt, onion, red pepper flakes, chili powder and sesame seeds. Stir until it’s all even, then put the tofu blocks in a flat bowl and drizzle the marinade over it.

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Try and stir the tofu pieces around carefully without breaking them, to allow the marinade cover everything, then leave it sitting for about 30 minutes.

Preheat oven to 300°F (148°C).

Spray a 9×13 inch oven tray and carefully place all the tofu blocks on the tray. Give the top of it a spray of cooking oil too, then put it in the oven and bake for about 1 hour and 25 minutes. By the time you turn it off, the tofu should be golden and pretty hard, so do check often.

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Kale Chips: Once the tofu is 20 minutes from finishing, put 3 cups of kale in a large bowl and drizzle the olive oil, then add the nutritional yeast and salt. Massage with your hands until everything is even, then bake for a total of 20 minutes in the oven (or until it’s crispy).

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Kale Salad: Combine the kale, olive oil and sesame oil together. Use your hands to massage the oil into the kale for about 5 minutes, then add the arugula, sesame seeds, red pepper flakes and ground pepper. Be sure ti give everything a great stir.

Once the tofu and kale chips has finished cooking, add it in the salad and stir until everything is mixed evenly.

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Note: In order of making these, it’s best to start the tofu and when the tofu only has 20 minutes left, start on the kale chips, then mix the kale salad when both are 5 minutes to being done. Allow to tofu to cool for it to harden.

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Kale Salad with Crispy Tofu Croutons and Kale Chips
Serves: 2
 

Ingredients
Tofu
  • 1 block extra firm tofu
  • 1 clove garlic
  • 2 tablespoons extra light olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon white cooking wine/white rice wine
  • 1 tablespoon cornstarch
  • 1 teaspoon rice vinegar/apple cider vinegars
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon onion powder
  • A pinch red pepper flakes
  • A few sprinkles chili powder
  • 1 teaspoon black and white sesame seeds
  • A few sprinkles ground pepper
Kale Chips
  • 3 cups kale
  • 1 tablespoon extra light olive oil
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon Himalayan/sea salt
Kale Salad
  • 2 cups kale
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sesame oil
  • 1 cup arugula/rocket
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • A pinch red pepper flakes
  • A few sprinkles ground pepper

Instructions
  1. Tofu: Take the tofu out of the packet and drain out the water. Try and squeeze out as much water as you possibly can, then use some paper towels to dry it further.
  2. Slice the tofu into mini cubes and use some more paper towels to dry it.
  3. In a small bowl, mix together the marinade sauce, by combining the olive oil, maple syrup, cooking wine, cornstarch, vinegar, ½ teaspoon salt, onion, red pepper flakes, chili powder and sesame seeds. Stir until it’s all even, then put the tofu blocks in a flat bowl and drizzle the marinade over it.
  4. Try and stir the tofu pieces around carefully without breaking them, to allow the marinade cover everything, then leave it sitting for about 30 minutes.
  5. Preheat oven to 300°F (148°C).
  6. Spray a 9×13 inch oven tray and carefully place all the tofu blocks on the tray. Give the top of it a spray of cooking oil too, then put it in the oven and bake for about 1 hour and 25 minutes. By the time you turn it off, the tofu should be golden and pretty hard, so do check often.
  7. Kale Chips: Once the tofu is 20 minutes from finishing, put 3 cups of kale in a large bowl and drizzle the olive oil, then add the nutritional yeast and salt. Massage with your hands until everything is even, then bake for a total of 20 minutes in the oven (or until it’s crispy).
  8. Kale Salad: Combine the kale, olive oil and sesame oil together. Use your hands to massage the oil into the kale for about 5 minutes, then add the arugula, sesame seeds, red pepper flakes and ground pepper. Be sure ti give everything a great stir.
  9. Once the tofu and kale chips has finished cooking, add it in the salad and stir until everything is mixed evenly.


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One comment

  1. FoodGeekGraze

    what you have done with the croutons deserves a standing ovation. thank you very, very, very much for sharing the marinade and technique :-)

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