SFV 'True food' tuscan kale salad with roasted tofu

Ingredients:

-1/2 cup extra-virgin olive oil

- 1/4 cup freshly squeezed lemon juice

- 3 garlic cloves (mashed)

- 1/2 teaspoon salt- Pinch of red pepper flakes

- 2 bunches of kale ribs removed, and leaves sliced into quarter-inch shreds - 1/2 cup vegan parmesan (such as Myokos or Follow Your Heart) finely grated.

- 2 tablespoons roasted whole wheat bread crumbs - Parmesan shavings for garnish

Method:

• In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, mashed garlic cloves, salt, and red pepper flakes. This will be the dressing for the salad.

• Place the sliced kale into a large mixing bowl.

• Pour the dressing over the kale leaves and use your hands to massage the dressing into the kale. This helps to tenderize the kale and infuse it with the flavors of the dressing. Continue massaging for a few minutes until the kale becomes slightly wilted and tender.

• Add the finely grated Vegan Parmesan to the bowl and toss to combine with the kale.

• Sprinkle the roasted whole wheat bread crumbs over the salad and toss again to distribute them evenly.

• Taste the salad and adjust the seasoning if needed by adding more salt or lemon juice.

• Transfer the salad to a serving platter or individual plates.

• Garnish with additional Parmesan shavings.

Note:

This salad does well in the refrigerator for meal prep purposes-

just be sure to not include the breadcrumbs & cheese until plating.