Kale & White Bean Salad

Name: Kale & White Bean Salad
Ingredients: 1.5 cups cubed fava bean tofu (or soy-based tofu or pumpkin seed tofu); 2 tablespoons coconut aminos (or soy sauce); garlic powder; onion powder; smoked paprika; black pepper; dried oregano; cornstarch (optional); 1 tablespoon olive oil; 0.5 tablespoon maple syrup; 1 teaspoon lemon juice; 1 teaspoon Dijon mustard; 0.5 teaspoon garlic (grated); 1.5 tablespoons nutritional yeast; salt (pinch); 2 tablespoons water (warm); sunflower seeds (toasted); pumpkin seeds (toasted); 2 cups kale (massaged); 0.33 cup cannellini beans; 1 tablespoon hemp seeds

Ingredients

Directions

1
Toss the tofu in coconut aminos and season with garlic powder, onion powder, smoked paprika, black pepper, and dried oregano.
2
Option to toss the tofu in cornstarch for an even crispier texture.
3
Air fry, oven, or pan-fry the tofu until golden and crispy.
4
Cook the sunflower seeds and pumpkin seeds in an oiled skillet over low-medium heat and sprinkle with a bit of salt and black pepper.
5
Combine the tofu, sunflower seeds, pumpkin seeds, kale, cannellini beans, and hemp seeds.
6
Make the dressing by combining olive oil, maple syrup, lemon juice, Dijon mustard, garlic, nutritional yeast, salt, and water.
7
Combine everything and enjoy!

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Kale & White Bean Salad

Ingredients

Directions

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