For the salad:
- 1 cup kale, stems removed and chopped into bite-sized pieces
- 1/2 cup cooked quinoa (or your favorite grain, such as farro, bulgur, or couscous)
- 1/2 cup canned or cooked chickpeas (drained and rinsed)
- 1/2 medium-sized beet, peeled and grated
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley or cilantro (whichever you prefer)
- 2 tablespoons toasted pumpkin seeds or sunflower seeds
For the tofu marinade:
- 4 oz firm tofu, drained and cubed
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1/2 tablespoon maple syrup or agave nectar
- 1/2 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- Pinch of black pepper
For the dressing:
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Follow the same instructions as in the previous recipe for marinating and cooking the tofu
2. In a medium-sized bowl, combine the chopped kale, cooked quinoa (or your chosen grain), chickpeas, grated beet, chopped red onion, and fresh parsley or cilantro.
3. In a separate small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
4. Toss the salad with the dressing until everything is well coated.
5. Divide the salad into serving bowls, and top each bowl with the cooked tofu cubes.
6. Sprinkle the toasted pumpkin seeds or sunflower seeds on top for added crunch and protein.
