Take advantage of the produce in season and make this delicious
Asian and Fall inspired Kale Salad
Ingredients
Dressing
1 tbsp miso paste
2 tbsp coconut aminos
4 tbsp distilled white vinegar
2 tbsp toasted sesame oil
1 tsp pure maple syrup
½ tsp garlic powder
½ tsp sesame seeds
¼ tbsp red pepper flakes
Salad
8 oz extra firm tofu-cubed
1-8 oz container shiitake mushrooms-sliced
1 bunch or 1-10 oz bag lacinato kale-deveined and chopped
1 tbsp extra-virgin olive oil
Directions
Dressing
1. Add all ingredients to a small bowl and whisk together until evenly combined
Salad
1. Preheat air fryer to 390 degrees
2. Pat tofu dry with paper towel and cut into cube sized pieces
3. Place tofu & mushrooms in air fryer basket and spray lightly with oil
4. Cook tofu and mushrooms in air fryer for 13-15 minutes or until golden brown. Shake air fryer basket halfway through cooking time
5. In the meantime, chop kale and add to a large serving bowl with 1 tbsp extra-virgin olive oil
6. Massage kale for ~2 minutes to break down the fibers so its easier to chew & digest
7. Add dressing to massaged kale and toss together
8. Top salad with tofu, mushrooms, a sprinkle of sesame seeds & enjoy!
Feeds~2-3
