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Asian Kale & Tofu Salad

kept byDAPHNE
recipe bycleaneatingmag.com
Notes: 

Serves: 4
Hands-on time: 25 minutes
Total time: 45 minutes

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Ingredients: 

INGREDIENTS:
Olive oil cooking spray
14 oz firm pressed tofu, sliced into 1/2-inch cubes
2 cloves garlic, minced
1/3 cup rice wine vinegar
1/4 cup 100% orange juice
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce or tamari
1 tbsp raw honey
1 tbsp peeled and grated fresh ginger
1 tsp sesame oil
1 tbsp ground flaxseeds
12 1/2 cups chopped kale (about 16 oz)
2 small field-grown cucumbers, diced
2 carrots, peeled and shredded
2 scallions, white and light green parts only, thinly sliced
1 red bell pepper, thinly sliced
2 cups shredded red cabbage
1/2 cup shelled edamame, cooked
4 tsp sesame seeds


 

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