“I am fluid in my ability to change, and keep changing. I let go of what once was so that I can step into the possibility of what is now.” – Danielle Doby
Change is not easy. We avoid it, we resist it. Because it forces us to step out of our comfort zone, to face the scary and the unknown. But change is also a powerful gift, as it creates space in our lives for something bigger and better. They say we must be willing to let go of past attachments in order to move forward and allow for greater things to take their place. I’m keeping these words closely lately, as I’ve been going through a difficult period of change in my life. As painful and scary as these periods of transformation might be, I know brighter days are always waiting on the other side.
Green, vibrant food is the type of nourishment I’ve been craving lately. This full-of-enzymes salad has been my-go these past couple weeks, so I thought I’d pass it onto you today. Hopefully it will provide that nutrient boost you might need to get you through the end of January.
Kale and sprouts are a must for me this time of year (hello living enzymes, antioxidants and nutrients!). Here I added shredded red cabbage, avocado, grilled tamari tofu (to make it a more complete meal), and some toasted seeds (for a bit of crunch). Feel free to use this recipe as a base to create your perfect salad, there’s really no right or wrong here.
This tahini dressing is a favourite of mine, and a life-safer for my weekly meals. I like to make a batch on Sunday and use it throughout the week on salads, bowls, roasted veggies, or anything that requires extra flavour. I hope it will become a staple for you too. Enjoy!
Kale, Sprout & Tofu Salad + Everyday Tahini Dressing
For the Salad
- 1 block (350 g.) extra-firm tofu
- 1 1/2 tbsp tamari
- Pinch chili pepper flakes (optional)
- 1 bunch kale stems removed, and chopped into small pieces
- 1/2 cup shredded red cabbage
- A large handful sprouts (I used a mix of sunflower and radish sprouts)
- 1/2 avocado pitted and diced
- A handful toasted sunflower and/or sesame seeds (optional)
For the Tahini Dressing
- 1/2 cup tahini
- 1 tbsp toasted sesame oil
- 1 tbsp miso
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp orange zest (optional)
Prepare the tofu
Wrap your block of tofu in clean towel and place on a plate. Set something heavy on top (like a cast iron skillet or a heavy book), to draw out the moisture in the tofu. Let it press like this for at least 5 minutes (or up to an hour if you have time).
Remove the pressed tofu block from the towel and slice into small 1/4 inch thick square pieces. Place in a bowl and toss with the tamari and chili flakes.
Cook tofu pieces in a large skillet over medium heat until the bottom is golden, about 4-5 minutes. Then flip pieces on the other side, and cook a few more minutes, until the tofu is browned and slightly crispy. Set aside.
Make the dressing
Place all the ingredients in a bowl and whisk well. Slowly add warm water, a couple tablespoons at a time, and whisk until the sauce is completely smooth. Add more water if you like your sauce to be a thinner, until you achieve the desired consistency. Taste and adjust seasoning as needed.
Place the chopped kale and shredded red cabbage in a large bowl. Pour a generous portion of the tahini dressing on top. Massage with your hands until the kale leaves start to soften, 1-2 minutes.
Top with the cooked tofu, sprouts, avocado and toasted seeds (if using). Add a bit more tahini sauce on top if you'd like, and serve right away.