Warm Broccolini and Shiitake Baby Kale Salad

This kale salad can very much become a base for your everyday meals.

You can serve it both as entrée or a side, and it will create an ultimate indulgent experience with a spicy kick.

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Ingredients

• 1- 14 ounce block tofu
• 4 ounces broccolini, trimmed
• 4 ounces shiitake mushrooms, sliced
• 1 1/2 tablespoons toasted sesame seed oil
• 2 tablespoons garlic powder
• 1/2 tablespoon salt
• 2 cups baby kale, washed
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon tahini
• 2 tablespoon lemon juice
• 2 cloves garlic

Preparation

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cut tofu block into large cubes and bake in preheated oven for 30 minutes, flipping halfway. Cool on a wire rack.
3. In a skillet over low medium heat, heat oil, garlic powder, and salt.
4. Add broccolini and mushrooms and sauté over low heat until fragrant and browning, 5-10 minutes.
5. Combine soy sauce, vinegar, tahini, lemon juice, and garlic in a food processor and pulse until smooth.
6. Toss over baby kale and let rest until broccolini/mushrooms and tofu are both cooked.
7. Combine kale salad, broccolini/mushroom sauté, and tofu and toss well.
8. Serve!

https://www.onegreenplanet.org/vegan-recipe/warm-broccolini-shiitake-baby-kale-salad-vegan/