This healthy vegan salad combines many superfoods for a nutrient-packed dish! Herb roasted tofu and sweet potato, kale, quinoa, and pecans add nutritional value to this salad.
Ingredients
1 sweet potato, peeled and cut into 1-inch cubes
2 cups shredded kale, washed thoroughly
7 oz tofu (1/2 a block), cubed
¼ cup dry quinoa + ½ cup water (=1/2 cup cooked)
1 clove garlic, minced
1 tbsp olive oil
1 tsp garlic powder
2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
¼ tsp cumin powder
Pinch of salt
¼ cup chopped pecans
Shaved parmesan for topping (optional)
Instructions
Preheat oven to 350° F and line a baking tray with parchment paper.
Toss cubed tofu and sweet potato with olive oil, garlic, garlic powder, dried herbs, and cumin powder.
Spread tofu and sweet potato on prepared baking tray and sprinkle with a pinch of salt. Bake in preheated oven for 20-25 minutes. Set aside to slightly cool on a wire rack,
Meanwhile, cook quinoa according to package instructions. Toss warm quinoa and kale in a large bowl and massage salad with hands to soften kale. Add sweet potato and tofu and toss more to combine.
Top with pecans and shaved Parmesan cheese, if desired.
Recipe by Whisk & Shout at https://whiskandshout.com/autumn-superfood-kale-salad/