Lunch

Tofu & Sweet Potato Kale Salad

Tofu and Sweet Potato make a perfect combo for this superfood Kale Salad. Full of goodness that will keep you thriving throughout the day. Tofu is a great source of protein as well as many other essential vitamins and minerals and because it absorbs any flavor you coat it with which makes it a wonderful ingredient for a lot of recipes. Combined with the superfood Sweet Potato and Kale make this a substantial salad that will have any kale reaching for seconds.

Make sure to marinade your Tofu plenty of time in advance to make it even tastier.

This recipe is super filling and great for a large lunch or even a small lunch if you half the recipe and have the rest the following day.

If you like this recipe you should try the Cheese & Tomato, Sweet Stuffed Pepper it’s still light on the calories but has a beautiful blend of flavors, colors and textures.

Tofu & Sweet Potato Kale Salad

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 Person
Calories 676 kcal
Author wallyjay

Ingredients

  • 1 Block of Tofu
  • 200 g Kale
  • 1 Medium Sweet Potato
  • 1 Tbsp Plant-based Margerine

Tofu marinade

  • 1 Tsp Chilli Flakes
  • 1 Tsp Cumin
  • 1 Tsp Turmeric
  • 1 Tsp Ginger
  • 1 Tsp Coriander
  • 1 Tsp Brown Sugar
  • 1 Tsp Dark Soy Sauce
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • Pinch of Salt

Instructions

  1. Make your Tofu Marinade by combining the ingredients and whisking with a fork. Place in a tub with the cubed or sliced Tofu. Marinade for 1-2 hours or preferably overnight.

  2. Chop the sweet potato into small cubes.

  3. Boil in water for 5 minutes, drain and rinse.

  4. Add the Sweet Potato to a frying pan. Season with salt, paper, chili flakes, and oregano.

  5. At the same time place your tofu slices into a separate frying pan. Fry both for 15 minutes. 

  6. While the Sweet Potato and Tofu is drying. put your Kale into a saucepan in boiling water over a medium heat for 5 mins. 

  7. Plate up your Kale with some Lemon Juice squeezed over the top.

  8. Arrange your Sweet Potato and Tofu on top and sprinkle with sesame seeds or pumpkin seeds and garnish wish lemon. 

  9. Serve immediately or alternatively place in a container for a quick lunch. It will keep for a few days. 

Recipe Notes

Please be advised, calories are estimates and your ingredients may vary from mine. 

For more recipes like this visit www.wallyjay.com

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