Kale & Dijon Tofu with Tomato Vinaigrette

What is my deal with kale and tofu? What is my deal with tofu in GENERAL these days?

I’m thinking it has to do with the fact that all I’m eating these days are cold dishes or salads. I actually prefer cold tofu over warm, and aside from how little I like to eat it because of it’s soy content, it is an ideal addition to most salads. It makes it so much more filling and I love how beautifully the tofu absorbs flavor. This salad would honestly seem pretty “blah” without the tofu, although the dressing is bomb and really makes it come alive. I came across the dressing recipe on Pinterest and I will be using it over and over again!

1 bunch kale, julienned

1 green bell pepper, chopped

1 1/2 cups grape tomatoes, halved

1 cup shredded red cabbage

1 cup sliced mushrooms

1 cup shredded carrot

1/2 cucumber, sliced

1/3 cups thinly sliced red onion


1 package extra firm tofu, pressed and cubed

1/4 cup Dijon mustard

2 tbsp lemon juice

1 tbsp olive oil

2 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

1/4 tsp garlic powder


Recipe here 

  • Preheat oven to 425 degrees
  • Whisk together mustard, lemon juice, oil, paprika, salt, pepper and garlic powder and then marinate over tofu completely
  • Lay on a parchment paper lined baking sheet and bake for 45 minutes at 425 degrees, turning halfway through
  • Toss all salad ingredients together
  • Blend together all dressing ingredients
  • When cooked, serve tofu over salad with dressing










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