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You are here: Home / Entrees / Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing

March 21, 2011

Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing

Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing

I like to make this as a quick dinner during the week. Kale (especially in its raw form) is packed with nutrients, easy to prepare and tastes really good when paired with other textures and complimentary flavors. For this dish, I made a dressing by reducing some sweet, tangy and salty ingredients with toasted sesame oil and a touch of pomegranate molasses. The introduction of dry-fried tofu “croutons” to the dish adds some heartiness to this perfectly healthy and easy dinner.

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Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing

RAW KALE WITH TOFU CROUTONS AND POMEGRANATE-SESAME DRESSING


  • Author: olivesfordinner.com
  • Yield: 2 servings 1x
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Ingredients

for the dressing

  • 1/8 cup balsamic vinegar
  • 1/8 cup toasted sesame oil
  • 1 TB soy sauce
  • 1 TB raw agave nectar
  • 1 tsp pomegranate molasses

for the salad

  • 14 oz. firm tofu, cubed into dice-sized pieces (no need to press the tofu: dry-frying actually works better when there is some moisture left in the tofu.)
  • 1 bunch of curly kale, destemmed and ripped into small piecespomegranate seeds (optional)

Instructions

  1. Whisk the dressing ingredients together in a small bowl. Set aside.
  2. Heat some olive oil in a large saute pan over medium heat. Dry-fry the tofu cubes on each side until browned, about 7 minutes per side. It’s not necessary to saute all sides. Reduce the heat to medium-low, then add the dressing to the saute pan and toss the cubes around to coat them.
  3. Allow the sauce to reduce slightly until it is bubbly and slightly thick, about 2-3 minutes. Remove the pan from the heat and allow to cool slightly.
  4. Toss the kale and tofu together, and drizzle the leftover dressing from the pan onto the salad. Top with the pomegranate seeds.

Did you make this recipe?

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner

Filed Under: Entrees, Salads, Tofu Tagged With: kale

Reader Interactions

Comments

  1. Anonymous says

    August 28, 2012 at 12:30 am

    What I've read so far sounds SO good, I forgot I'm not vegan! Excellent recipes.

    Reply
    • erinwyso says

      August 28, 2012 at 11:23 am

      Thanks very much — I hope you enjoy some of the recipes!

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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