Vegan Asian Sesame Tofu Kale Salad - Sprinkles & Sea Salt

Vegan Asian Sesame Tofu Kale Salad - Sprinkles & Sea Salt

www.sprinklesandseasalt.com

Vegan Asian Sesame Tofu Kale Salad made with crispy sesame glazed tofu, lemony kale, mandarin oranges, pickled onions and carrots, almonds and avocado.

View full recipe on www.sprinklesandseasalt.com

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Cooking tools:

  • Air fryer
  • Tofu press
  • Cooling rack
  • Mason jar
  • Serving bowl
  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Paper towel
  • Parchment paper
  • Refrigerator
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Can opener
  • Colander
  • Peeler
  • Kitchen timer

Ingredients

  • 1 16oz block extra firm tofu
  • 2 tbsp olive oil
  • salt
  • 1/2 cup tahini
  • 1/4 cup low sodium soy sauce
  • 1 tsp sesame oil
  • 2 tbsp hot water
  • 1 tbsp sesame seeds
  • 2 tsp agave
  • 2 tbsp rice wine vinegar
  • 8 cups kale, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Crispy Sesame Tofu
  • 1 15oz can mandarin oranges in light syrup, drained
  • 1/2 cup pickled carrots*
  • 1/4 cup pickled onions*
  • 1/2 cup sugar snap peas, halved
  • 3 green onions, white stems removed, chopped small
  • 2 tbsp slivered almonds
  • 1 large avocado, peeled, pitted and sliced

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