Crispy Tofu & Kale Grain Salad with Lemon Poppyseed Dressing - Brooke Kelly Nutrition

Ingredients

• 350g block firm tofu
• 1 teaspoon cornstarch
• 1 teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 4 cups of green kale, stems removed and finely chopped
• 2 medium stalks of celery, finely sliced using a mandolin
• 1 cup cooked white quinoa
• 1 avocado, seed removed and cut into 2 cm cubes
• ⅓ cup fresh pomegranate seeds
• 2 tablespoons hemp seeds
• Juice of 1 lemon, plus ½ teaspoon of zest
• 1 clove garlic, peeled and crushed
• 1 teaspoon Dijon mustard
• 2 teaspoons runny honey
• 1 teaspoon poppy seeds
• Pinch salt