Bell Pepper and Cauliflower Salad with Tofu and Cheese Curds | RICARDO

Ingredients

• 2 bell peppers, various colours, seeded and cubed
• 1 small cauliflower, cut into small florets
• 2 garlic cloves, chopped
• ¼ cup (60 ml) olive oil
• 2 tbsp (30 ml) Dijon mustard
• 2 tbsp (30 ml) honey
• 1 tsp Montreal steak spice
• 1 lb (450 g) firm tofu, diced
• ½ lb (225 g) kale, stems removed, leaves coarsely chopped
• 1 shallot, chopped
• ½ lb (225 g) cheese curds, coarsely chopped
• 1/3 cup (55 g) roasted pumpkin seeds
• 2 tbsp (30 ml) lemon juice