1 pkg Soyganic Smoked Tofu Original sliced into medium sized cubes
1 bunch kale, stems removed
2 tbsp olive oil For the dressing:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest (optional)
1 tbsp miso paste
1 clove garlic, minced
2 tsp stone-ground mustard
1 tbsp maple syrup
Pinch of pepper
Pinch of salt
PREPARATION
In a bowl whisk together all the dressing ingredients.
Remove stems from kale, and slice thinly, place in a large bowl. Add two tablespoons of olive oil over the kale and massage the salad with your hands (this enhances kale’s flavour and softens the leaves).
Toss with the dressing and the sliced tofu and serve.
Cooking has always been blogger Sadhna Grover’s passion. “I really enjoy my time in the kitchen. I am always interested in trying new recipes and making inventions in my kitchen,” says the cooking expert.
An acclaimed culinarian, Ajay Chopra’s love and passion for food has seen him grow as a modern Indian chef. His conviction and diligence has conferred him as one of the most celebrated chefs in the Indian television and food industry.
