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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!