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Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing


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 pieces
pomegranate seeds (optional)



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