FROM 30/10'S KITCHEN...

Vegan Wilted Kale and Spinach Salad

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 2 servings: Each serving counts towards 2 cups of vegetables, (1 cup restricted vegetables), 1 tablespoon Oil

 

INGREDIENTS

 

 2 cups Kale
 2 cups Spinach
 1 tablespoons Olive Oil, divided
 ½ cup Turnips, diced
 ½ cup Carrots, diced
 1 cup Broccoli
 1 tablespoon Avocado Oil
 ½ tablespoon Tamari
 ½ tablespoon Coconut Aminos
 ½ tablespoon Rice Vinegar
 ½ teaspoon Yellow Mustard
 Pinch of Ground Mustard
 ¼ teaspoon Garlic Powder
 ½ teaspoon Walden Farms Pancake Syrup
 2 personal servings Firm Tofu
 2 tablespoons Liquid Aminos
 1 teaspoon Red Wine Vinegar
 2 teaspoons Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 Sea Salt, to taste

 

DIRECTIONS

 

1

Preheat the oven to 475ºF and line a baking sheet with parchment paper.

2

Prepare the tofu by slicing it in half horizontally so there are two thin pieces of tofu. Place the halves on several paper towels or a linen cloth and wrap with more towels and place a heavy pan on top for 10 minutes.

3

Combine the liquid aminos, red wine vinegar, garlic powder, sea salt, and black pepper in a small bowl and set aside.

4

After 10 minutes place the tofu in a dish and baste with half the sauce on each side. Let sit until absorbed and baste again.

5

Place the tofu on the parchment lined tray and place in the oven for 10 minutes.

6

After 10 minutes remove the tofu from the oven and flip it over, cook for another 5 minutes.

7

Once the tofu has cooked for a total of 15 minutes, let it cool slightly and cut into desired pieces.

8

Line a baking sheet with parchment paper.

9

Prepare the vegetables by washing and peeling the carrots and turnips, then place them in a large bowl. Then wash and dry the broccoli and divide it into bit sized florets.

10

Place the prepared vegetables in a large bowl add 1 tablespoon of Olive Oil and toss to coat the vegetables. Season with sea salt and pepper, then pour onto the baking sheet.

11

Place the baking sheet in the oven and roast for 15-20 minutes or until the desired doneness is reached.

12

While the veggies are roasting prepare the salad greens.

13

In a small bowl combine all of 1 tablespoon of avocado oil, tamari, coconut aminos, rice vinegar, yellow mustard, ground mustard, garlic powder, Walden Farms pancake syrup, and pepper to taste, then set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).

14

Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.

15

Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing, serve and top with 1 portion of baked tofu.

 

Ingredients

 2 cups Kale
 2 cups Spinach
 1 tablespoons Olive Oil, divided
 ½ cup Turnips, diced
 ½ cup Carrots, diced
 1 cup Broccoli
 1 tablespoon Avocado Oil
 ½ tablespoon Tamari
 ½ tablespoon Coconut Aminos
 ½ tablespoon Rice Vinegar
 ½ teaspoon Yellow Mustard
 Pinch of Ground Mustard
 ¼ teaspoon Garlic Powder
 ½ teaspoon Walden Farms Pancake Syrup
 2 personal servings Firm Tofu
 2 tablespoons Liquid Aminos
 1 teaspoon Red Wine Vinegar
 2 teaspoons Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 Sea Salt, to taste

Directions

1

Preheat the oven to 475ºF and line a baking sheet with parchment paper.

2

Prepare the tofu by slicing it in half horizontally so there are two thin pieces of tofu. Place the halves on several paper towels or a linen cloth and wrap with more towels and place a heavy pan on top for 10 minutes.

3

Combine the liquid aminos, red wine vinegar, garlic powder, sea salt, and black pepper in a small bowl and set aside.

4

After 10 minutes place the tofu in a dish and baste with half the sauce on each side. Let sit until absorbed and baste again.

5

Place the tofu on the parchment lined tray and place in the oven for 10 minutes.

6

After 10 minutes remove the tofu from the oven and flip it over, cook for another 5 minutes.

7

Once the tofu has cooked for a total of 15 minutes, let it cool slightly and cut into desired pieces.

8

Line a baking sheet with parchment paper.

9

Prepare the vegetables by washing and peeling the carrots and turnips, then place them in a large bowl. Then wash and dry the broccoli and divide it into bit sized florets.

10

Place the prepared vegetables in a large bowl add 1 tablespoon of Olive Oil and toss to coat the vegetables. Season with sea salt and pepper, then pour onto the baking sheet.

11

Place the baking sheet in the oven and roast for 15-20 minutes or until the desired doneness is reached.

12

While the veggies are roasting prepare the salad greens.

13

In a small bowl combine all of 1 tablespoon of avocado oil, tamari, coconut aminos, rice vinegar, yellow mustard, ground mustard, garlic powder, Walden Farms pancake syrup, and pepper to taste, then set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).

14

Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.

15

Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing, serve and top with 1 portion of baked tofu.

Vegan Wilted Kale and Spinach Salad

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