Raw Kale Salad with Pistachios, Tahini Miso Dressing & Almond Crusted Tofu

Ok, so there’s a lot going on with this little salad. But I promise, it’s a cinch to make.

I did a raw vegan version, but it can easily be made using roasted tahini and roasted pistachios if you’re not looking for it to be all raw. Obviously, the almond crusted tofu is NOT a raw addition to this dish, and it’s just as tasty, with or without it. I was pretty lax on the ingredients and recipe for that, basically just coat that tofu and toss it in some almond meal or breadcrumbs. You’ll likely save alot of cash buying the pistachios roasted and in the shell (a little, tiny container of raw, organic pistachios was $12!). Feel free to sub out other nuts and seeds if you want. Either way, get ready for an uber delicious and crazy healthy salad, featuring everyone’s favorite vegetable-kale!

1 large bunche lacinato kale, julienned

3/4 scallions, chopped

2/3 cup pistachios, chopped

1/4 raw sesame seeds

1 lb extra firm tofu, pressed and cubed

1/2 cup almond meal

2 tbsp nutritional yeast

1 tbsp Dijon mustard

1 tbsp olive oil

TAHINI MISO DRESSING

3/4 cup sesame seeds

1/2 cup, plus more water until desired consistency is acheieved

Juice of 3 lemons

4 tbsp olive oil

1 tbsp brown rice miso (or a sweeter miso)

1 clove garlic

Sea salt

• Preheat oven to 400 degrees
• Toss tofu cubes with 1 tbsp oil and Dijon mustard until well coated
• Toss in almond meal and nutritional yeast, and sea salt and black pepper until well coated
• Lay on a baking sheet lined with parchment paper and bake at 400 degrees for 40 minutes, turning halfway through
• Meanwhile, put all ingredients for dressing in a high speed blender and blend until smooth and creamy
• Toss together kale, sesame seeds, pistachios and scallions-top with dressing and tofu once cooked