Adapted and Husband-Tested in Alice’s Kitchen
Serves 2
This is a delicious salad that is full of autumn goodness. Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.
1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale*
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Balsamic Vinaigrette*
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch*
Baked Tofu
1 (12 to 14 oz.) block of extra firm tofu
3 Tablespoons extra virgin olive oil
2 teaspoons kosher salt
Freshly cracked black pepper
2 Tablespoons potato starch or arrowroot powder
Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry. Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad.
Balsamic Vinaigrette
Makes ¾ cup
1 small shallot
2 garlic cloves
¼ cup good quality aged balsamic vinegar
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar
¼ cup + 2 Tablespoons extra virgin olive oil
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper
Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks.
Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas
1 Tablespoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.
Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels).
Option 1: Tear the kale into small pieces with your hands.
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can.
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds.
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals.
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels).
Option 1: Tear the kale into small pieces with your hands.
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can.
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds.
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals.
Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot. Add 1 ¾ cup water or vegetable broth. Add a pinch of salt. Place the lid onto the Instant Pot and set to Sealing. Cook at high pressure for 5 minutes. Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.
Assemble the Salad: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste.
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