Veggie Tofu Cakes and Kale Salad | RECIPE

I was craving a savory winter salad rich in all the nutrients. So fluffy lil tofu cakes with dinosaur kale salad it is!!

INGREDIENTS

& INSTRUCTIONS

Veggie Tofu Cakes:

• 1 block of extra firm tofu⁣

• 1 large finely shredded carrot⁣

• 1-2 tablespoons nutritional yeast⁣

• 1 tablespoon @kitehillfoods almond milk cream cheese (or any other vegan cream cheese OR vegan mayo)⁣

• 1/2 teaspoon garlic powder⁣

• 1/4 teaspoon turmeric powder⁣

• salt and pep to taste⁣

• 3/4 cup chickpea flour + pinch of salt⁣
  

1. Mush and mix all ingredients together in a bowl (except the chickpea flour + pinch of salt). Make sure the tofu is fully mushed.

2. When mixed, form into little flattened balls and coat in the chickpea flour mix.

3. Lightly oil a pan (I use avocado oil, it’s the best for high heat) and cook these cuties until golden on both sides.⁣

⁣

✩ FUN FACT/VEGAN FOOD HACK ✩

Coating with chickpea flour and lightly pan-frying it gives things a fried chicken-y taste. So weird but sooo good! Proof that you don’t need to eat animals to satisfy your taste buds.

Kale Salad:

• 5 large kale leaves (my fav is dark dinosaur kale)⁣

• juice of 1/2 a lemon

• pinch of salt

• 1/4 cup semi-circled red onions⁣ (thinly cut)

• 3 teaspoons nutritional yeast⁣

• 1 tablespoon hemp seeds (hi omega-3s!)
  

1. Chop the kale into small, thin strips.

2. In a bowl, massage the kale with the lemon juice and salt. This will help the kale soak up the flavor and soften a bit.

3. Toss all other ingredients in the bowl and mix through until fully incorporated.

Last but not least, top the cakes with a delicious dressing or sauce of your choosing. I prefer to have something creamy with them, so my go-to is any of the vegan hummus dressings from O'Dang Hummus. Truly the perfect combination of flavors.

Eat up buttercup!