Roasted Veggie and Tofu Kale Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2.5 serving Birdseye's Brussel Sprouts-10 brussels sprouts 3 serving Sweet Potatoes, Baked (One potato) 2 1tsp Olive Oil 6 cup kale - Glory chopped kale, fresh 5 slice Mori-Nu, Tofu, silken, lite firm 1.5 tbsp Tahini
1. clean and chop brussel sprouts and sweet potatoes. Drizzle with 2 tsp olive oil and bake for 40 minutes at 350 degrees.
2. While vegetables are roasting, wrap tofu in kitchen towel and press tofu between 2 cutting boards (or in a tofu press if you have one) for 30 minutes.
3. Bake tofu at 400 degrees for 40 minutes, stirring halfway through.
4. Top kale with veggies and tofu. Add tahini before eating (each serving should be topped with 2 tsp tahini).
Serving Size: 3
2. While vegetables are roasting, wrap tofu in kitchen towel and press tofu between 2 cutting boards (or in a tofu press if you have one) for 30 minutes.
3. Bake tofu at 400 degrees for 40 minutes, stirring halfway through.
4. Top kale with veggies and tofu. Add tahini before eating (each serving should be topped with 2 tsp tahini).
Serving Size: 3
Nutritional Info Amount Per Serving
- Calories: 323.1
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 163.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 8.5 g
- Protein: 16.6 g
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