Apple Maple Tofu Kale Salad
Warm tofu and chickpeas over massaged kale, with a tangy maple-mustard tahini dressing.
~25 minutesServes 2
Ingredients
Salad
- 8 oz tofu, cubed
- 2 cups chickpeas
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 5 cups kale, torn
- 1 small apple, chopped
- 4 Tbsp pumpkin seeds
Dressing
- 1 Tbsp tahini
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- Salt and pepper
- 2–3 Tbsp water (to thin)
Instructions
- 1
Cook tofu + chickpeas: pan-cook tofu over medium-low heat until browned, 7–10 minutes, flipping. Add chickpeas, garlic powder, and onion powder; cook 2–3 minutes more.
- 2
Make dressing: whisk tahini, Dijon, apple cider vinegar, maple syrup, salt, pepper, and water until smooth.
- 3
Massage the kale: put kale in a big bowl, pour the dressing over, and massage with your hands until the kale softens and darkens.
- 4
Assemble: top kale with tofu, chickpeas, chopped apple, and pumpkin seeds. Toss and serve.
Notes & tips
- Nut/seed swaps: chili pistachios (great here) or sunflower seeds.
- Sweet element swap: use fresh grapes instead of apple.