I was craving a savory winter salad rich in all the nutrients. So fluffy lil tofu cakes with dinosaur kale salad it is!!
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
Mush and mix all ingredients together in a bowl (except the chickpea flour + pinch of salt). Make sure the tofu is fully mushed.
When mixed, form into little flattened balls and coat in the chickpea flour mix.
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.
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!)
Chop the kale into small, thin strips.
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.
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!