Updated with picture!
I couldn’t find kale at the grocery store today. So I just had to settle for greens. The recipe also calls for tempeh, but tofu is about as hippie as I’ll go. Although I did just try kombucha for the first time last week.
I also only had 1/2 a lemon on hand, so I supplemented the lemon juice with rice vinegar. It seemed to taste just fine.
Very loosely based on Love and Lemons. I made a lot of changes.
Ingredients
makes 5 servings
- 1 bag of Trader Joes Power to the Greens
- 1 bag of Trader Joes Herb Greens
- 5-6 chopped scallions, white and green parts
- 2 red peppers, chopped
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 15 oz. extra-firm tofu, cut into 1/2 inch cubes
- 2 teaspoons soy sauce
- a splash of balsamic vinegar
- 1 teaspoon honey
- shaved parmesan cheese
Dressing:
- 2 tablespoons olive oil
- 2-3 tablespoons lemon juice (or rice vinegar)
- zest from 1 lemon
- 1 teaspoon honey
- 1 garlic clove, minced
- salt, pepper
- 2 tablespoons tahini
- a few pinches of red pepper flakes
- water to thin, as needed
Mix soy sauce, balsamic vinegar and honey in a small bowl. Pour this mixture over the tofu cubes and let marinate for ~10 minutes. Cut up red pepper and green onions while marinating. Heat up a non-stick fry pan and saute the tofu cubes (drain off excess marinade). Cubes will become browned.
Whisk dressing ingredients together. Thin with water to desired consistency. Toss greens, pepper, green onion, tofu, cranberries, nuts and cheese with dressing.
