Powerhouse Kale Salad With Sunflower Seed Dressing
A hearty vegan kale salad with crunchy seasoned tofu and sweet potatoes topped with a flavor rich, creamy homemade sunflower seed dressing.
Servings: 6 Servings
Calories: 325kcal
Ingredients
- 16 ounce Extra firm tofu ~ drained and wrapped in a towel to eliminate moisture.
- 2 average sized sweet potatoes peeled and cubed
- 1 bunch ~ tops only green onions for Low FODMAP; optional if replacing red onions
- 1 small red onion if tolerated, is wonderful in the salad; it could also be served on the side as I did
- 6-8 cups chopped kale leaves ~ lightly pack when measuring
- 2 tsp nutritional yeast
- 1 1/2 tsp Garlic powder or garlic replacer I used Fody Garlic Replacer
- 1 1/2 tsp Onion powder or onion replacer I used Fody Onion Replacer
- 1 1/2 tsp sweet or smoky paprika
- 1 1/2 tsp chili powder
- 3-4 tbsp olive or avocado oil I used 3 for less fat
- 2 tbsp arrowroot or cornstarch
- 2 tbsp cornmeal ~ corn-free can substitute ground oats or semolina if gluten isn't a problem. Do not use semolina for gluten-free diets.
- 1 tbsp lime juice
- 1 tsp pure maple syrup
- Dressing:
- 1/2 cup raw or roasted sunflower seeds that have been soaked for at least 1 hour. Sliced almonds are also good if your diet allows it.
- 2 fresh peeled garlic cloves or 2 tsp Fody Garlic Replacer
- 1 tbsp nutritional yeast
- 1/4-1/3 cup water ~ depending on preferred consistency
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lime juice
- 1 tsp Tamari ~ gluten-free soy sauce
- 1 tsp pure maple syrup
- 1 tsp regular or spicy Dijon mustard
- 1 1/2 tsp hot sauce I used Cholula Original Hot Sauce
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Prepare two baking sheets with parchment paper. You could use one if it is large enough to hold both the cubed potatoes and tofu. I found it was easier to use two.
- If you haven’t removed the excess liquid from the tofu do so now.
- In a small dish mix together 2 tsp nutritional yeast, 1 1/2 tsp garlic powder or replacer, 1 1/2 tsp onion powder or replacer, 1 1/2 tsp paprika, and 1 1/2 tsp chili powder.
- Divide the seasoning into two small bowls, then add these two ingredients to one of the bowls, 2 tbsp arrowroot and 2 tbsp cornmeal (substitute if needed as mentioned above) You will need to remember which bowl has the extra ingredients.
- Place cubed sweet potatoes and tofu in two separate bowls. Crumble tofu up into small pieces. I use my hands and break it up into little pieces.
- Toss 1 tbsp of olive oil with both potato cubes and tofu pieces.
- Sprinkle seasoning without arrowroot and cornmeal over potatoes and mix well to coat evenly.
- Sprinkle seasoning with arrowroot and cornmeal over tofu and coat pieces well.
- Roast both pans for 30-40 minutes tossing and flipping the potatoes and tofu several times during baking. Potatoes should be tender and slightly crunchy on the outside. Tofu can be as crispy as you like; it’s a personal preference. I like mine super crunchy.
- While the potatoes and tofu are baking make the salad dressing.
- In a blender like a Magic Bullet combine all of the dressing ingredients and whip up until creamy and smooth. Add small amounts of water for a thinner dressing if desired. Set aside.
- In a large salad bowl add kale and optional onions.
- Pour 1 tbsp olive oil, 1 tbsp lime juice, and 1 tsp pure maple syrup over the kale and mix using your hands to coat the kale leaves well.
- Add the roasted potatoes and tofu to the kale and gently toss together. Pour salad dressing over all and mix to blend and coat salad.
- The salad is ready to serve at a luke warm temperature and then you can enjoy leftovers the next day served cold.
Nutrition
Serving: 1Serving | Calories: 325kcal | Carbohydrates: 27g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Sodium: 291mg | Potassium: 658mg | Fiber: 7g | Sugar: 6g | Vitamin A: 13029IU | Vitamin C: 68mg | Calcium: 245mg | Iron: 3mg