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Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.
At this point, if your dressing seems a bit thick, you may want to add a few teaspoons of water. If you hate drying off your freshly washed kale (like I do), you may consider leaving your dressing thick until it combines with the water droplets on your kale, which typically makes the perfect consistency for me.
Place dressing (or processor dish) in the fridge while you prepare the rest of your salad.
Chop your tofu unto 1 inch cubes.
Heat olive oil in a non-stick skillet on medium to medium-high heat, then add tofu cubes to the skillet.
Sprinkle about 1 teaspoon of salt over the tofu cubes.
Turn tofu periodically to make sure all sides are golden--cooking for about 6-8 minutes.
Remove tofu from heat and set aside.
Wash kale, then tear kale leaves off of the stems and into bite-sized pieces.
Place kale into a medium serving bowl and top with your chopped bell pepper, and carrots.
Next, drizzle your dressing over your prepared veggies and gently toss.
Top salad with crispy tofu, cilantro, green onion, and chopped peanuts.
Serve and enjoy!