Roasted Veggie and Tofu Kale Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Roasted Veggie and Tofu Kale Salad calories by ingredient
Submitted by:

Introduction

Roasted veggies and tofu atop kale with a drizzle of tahini make this a great, quick lunch! Easy to make ahead for the week. Adapted from a recipe from Sugar Savvy Solutions. Roasted veggies and tofu atop kale with a drizzle of tahini make this a great, quick lunch! Easy to make ahead for the week. Adapted from a recipe from Sugar Savvy Solutions.
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

Tips

Make your roasted components ahead of time


Directions

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

Rate This Recipe