This salad was created as a way to use up a bunch of kale I had in the fridge- half my creations stem from my quest to not waste food. Being cheap sometimes leads to good things, right? As a former kale hater, I still have trouble eating it raw. For this salad I briefly cook my kale to take the bitter edge off, but if you enjoy raw kale then by all means just keep it raw.
I love cutting my tofu into bite-size pieces and using it as a topping instead of croutons. If you are new to tofu and aren't sure where to start, check out my tofu tutorial for help.
Ingredients for 4 servings:
1 bunch kale
2-3 large beets
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts
vinaigrette of your choice
1 block extra firm tofu
Roast your beets by wrapping them in foil, then baking at 350 degrees for at least an hour, or until tender. I do this on the weekend to save time. Once beets have cooled, peel and chop into bite size pieces.
Drain and press your tofu, then cut into pieces and sautee in olive oil. Cook tofu on each side until nice and golden. See my tofu tutorial for help.
Wash kale, then remove stems and chop into bite size pieces. Place kale in a pot with about an inch of water, then cook briefly until the kale just starts to wilt. Drain the water, then toss kale with your favorite vinaigrette- I used Gazebo Room Lite.
Assemble the salad by dividing the kale, roasted beets, feta, and walnuts among four bowls. Add the tofu croutons and enjoy warm.