Description

this hearty kale & quinoa salad is my riff on sweetgreen’s hollywood bowl. topped with tender baked tofu, juicy red grapes, plump raisins, crunchy almonds and creamy feta, this is a salad that will keep you going all afternoon long.

Ingredients

Scale

For the Baked Tofu

1 14 oz. package extra firm tofu, drained, pressed and cubed
1 tablespoon olive oil
Salt, to taste

For the Salad

8 large handfuls fresh kale leaves, stems removed
1 1/3 cups cooked quinoa
1 cup red globe grapes, halved
8 tablespoons raisins
8 tablespoons sliced almonds
8 tablespoons feta cheese (more as desired)
Greek yogurt balsamic vinaigrette, to taste

Instructions

For the Tofu

Preheat oven to 425 degrees F and line a baking sheet with parchment paper
Place cubed tofu on lined baking sheet then drizzle with olive oil and sprinkle with salt
Bake for 20-30 minutes or until tofu is just browned and slightly crisp around the edges

For the Salad:

Into a large bowl (or into 4 separate bowls), place kale followed by quinoa, grapes, raisins, almonds, baked tofu (or other protein of choice) and feta. Drizzle with greek yogurt balsamic vinaigrette and serve.

Notes

to make my greek yogurt balsamic vinaigrette I combined 1/4 cup full fat plain yogurt with Panera’s balsamic vinaigrette in a blender and blended until smooth.

To make salad for one, divide all ingredients by 4 and use only that amount

Keywords: salad, vegetarian, tofu, quick, easy, lunch