Kale Apple Salad with Curry Tahini & Crispy Tofu
Delicious vegan & gluten free Kale apple salad with avocado curry tahini dressing and crispy tofu (soy free option)
Ingredients
- 1 head Lacinato or green kale stems removed and chopped
- 1/2 apple diced (Bareburn or Fuji apples work great)
- 1 tbsp dried cranberries
- 1 Persian cucumber diced
- 1/2 cup cherry tomatoes diced
- 1 tbsp hemp seeds
- 1/3 cup walnuts or 1/4 cup toasted pumpkin seeds
- 1/2 avocado diced
Curry Tahini Dressing
- 1 tsp tahini
- 1 tbsp water
- 1 tsp lemon juice
- 1 tsp maple syrup
- 1 tsp coconut aminos
- 1/2 tsp curry powder
- 1/4 tsp sea salt
Crispy Curried Air-Fried Tofu
- 1 1/2 cups extra firm tofu broken into cubes (soy-free tofu from Big Mountain Foods or Pumfu from Foodies)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp curry powder
- 1 1/2 tsp arrowroot starch
- 1/4 tsp sea salt
- 2 tsp coconut aminos
- Avocado oil spray or 2 tsp avocado oil
Instructions
- Prepare the Kale:
- * Remove the stems from 1 head of Lacinato or green kale and chop the leaves into bite-sized pieces.
- * In a large bowl, combine the chopped kale with 1 tsp olive oil, the juice of 1/2 lemon, and 1/4 tsp sea salt. Add 1/2 avocado, diced.
- * Massage the kale with your hands for about 2-3 minutes until the leaves become tender and infused with flavor.
- Assemble the Salad:
- * Add 1/2 diced apple (Bareburn or Fuji), 1 tbsp dried cranberries, 1 diced Persian cucumber, 1/2 cup diced cherry tomatoes, 1 tbsp hemp seeds, and 1/3 cup chopped walnuts or 1/4 cup toasted pumpkin seeds to the massaged kale.
- * Toss gently to combine all ingredients.
- Instructions:
- Prepare the Tofu:
- * Pat the tofu cubes dry with paper towels to remove excess moisture.
- Marinate the Tofu:
- * In a bowl, combine the garlic powder, paprika, curry powder, arrowroot starch, and sea salt. Toss the tofu cubes in the mixture until evenly coated.
- * Add the coconut aminos and toss again to ensure all tofu cubes are well-marinated.
- * Let the tofu marinate for at least 10 minutes.
- Air-Fry the Tofu:
- * Preheat your air fryer to 400°F (200°C).
- * Arrange the marinated tofu cubes in a single layer in the air fryer basket. Lightly spray or drizzle with avocado oil.
- * Air-fry for 5 minutes, then toss the tofu cubes to ensure even cooking. Continue air-frying for an additional 3-5 minutes, or until the tofu is crispy and golden.
- * Add the crispy curried air-fried tofu (recipe below) on top of the salad or serve it on the side.
- For the Curry Tahini Dressing:
- Combine Ingredients:
- * In a small bowl, whisk together 1 tsp tahini, 1 tbsp water, 1 tsp lemon juice, 1 tsp maple syrup, 1 tsp coconut aminos, 1/2 tsp curry powder, and 1/4 tsp sea salt until smooth and well combined.
- Adjust Consistency and Flavor:
- * If the dressing is too thick, add a bit more water to reach your desired consistency. Taste and adjust seasoning as needed.
- Dress the Salad:
- * Drizzle the Curry Tahini Dressing over the assembled salad and toss to coat evenly.