• baked tofu
  • 200g extra firm tofu
  • 2 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1/4 tbsp sesame oil
  • 1 tbsp lemon juice
  • 1 tsp grated ginger
  • 1 clove minced garlic
  • 1/4 tsp hot sauce
  • 1/2 cup flour (all-purpose or gluten-free)
• tahini dressing
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp water
  • 1 tsp grated ginger
  • salt
  • black pepper
• salad
  • 4 cups chopped kale
  • 1 medium cooked cubed sweet potato
  • 1 cup frozen peas, defrosted
  • 1 chopped red bell pepper
  • 2 tbsp hemp seeds

⠀ ⠀ ⠀➜ instructions

• to make baked tofu:
  • slice tofu into cubes; mix together soy sauce, sesame oil, lemon juice, ginger, garlic, and hot sauce in a bowl + place cubed tofu in sauce and mix together gently to distribute marinade over tofu & refrigerate for about 1h
  • preheat oven to 180°
  • dredge marinated tofu cubes in flour to lightly coat, and place on a baking dish - bake for 30' or until golden brown
• to make tahini dressing:
  • whisk together all dressing ingredients in a small dish until smooth and creamy and set aside
• to make salad:
  • chop kale into small pieces and place in a large salad bowl
  • season the kale with tahini dressing, massaging it into the leaves until well distributed
  • arrange seasoned kale in 2 bowls & place the baked tofu, sweet potatoes, peas and bell pepper + sprinkle with hemp seeds