KALE SALAD AND CREAMY CAESAR DRESSING

Yields 4 to 6 servings

The original version of this recipe came from the kitchen of my friend Grace Kuhn. Through various tweaks of my own and my recipe testers, it’s morphed into this flavorful goodness of a kale salad. Grace has been a huge supporter of Plant-Based on a Budget since the beginning and has even contributed meal plans to the site, which have helped thousands of people. Thanks, G!

Ingredients:

½ cup cubed firm tofu

½ cup olive oil

2 cloves garlic

2½ tablespoons lemon juice

2 tablespoons white vinegar

2 tablespoons Dijon mustard

2 tablespoons capers

Salt and pepper, to taste

4 cups packed chopped kale

Optional Toppings:

Croutons (see page 233)

½ cup halved grape or cherry tomatoes

1 batch Tempeh Bacon, chopped (see page 250)

Directions:

1.    In a blender or food processor, blend the tofu, olive oil, garlic, lemon juice, vinegar, and mustard until thoroughly combined.

2.    Add the capers, salt, and pepper, and stir together with a spoon.

3.    Place the kale in a bowl, top with the creamy tofu dressing, and thoroughly massage the dressing into the kale. Add any optional toppings.

TONI’S TIPS:

>>Massaging the kale with the dressing will make it softer to chew and easier to digest. It’ll also reduce the bitterness.

MY TIPS: