GRILLED TOFU KALE CASHEW SALAD

Tofu:

10 oz Extra Firm Tofu
1/4 c coconut aminos
1 tbsp honey
1/4 tsp black pepper
1 1/2 tsp paprika
Salt to taste 

DIRECTIONS:

SALAD:
1. Prepare the dressing by mixing all the ingredients.

2. Add kale to a medium bowl and add the dressing.

3. Using your hands massage the kale well, like very well!

4. Add cashews, dried cherries, salt, pepper and parmesan. Mix again!

5. Transfer to a plate and sprinkle with goat cheese and extra parmesan. 

TOFU:
1. Press the tofu (you simply cover it with paper towel & apply a steady weight to squeeze out moisture). 

2. Then, cut into 1/2 inch thick slices. 

3. Brush tofu with olive oil and sprinkle in salt, black pepper and paprika on both sides.

4. Don’t be afraid to add extra paprika!

5. Place tofu in a grill pan coated with olive oil.

6. Meanwhile combine coconut aminos and honey and stir well.

7. Cook at medium-high heat for 4-5 minutes on each side, then add the teriyaki coconut aminos sauce and cook for another 2 minutes.

Enjoy! xoxo, Lyana

INGREDIENTS

Honey Vinaigrette Dressing:
3 tablespoons extra virgin olive oil 
1 tablespoon white wine vinegar ( or balsamic, apple cider vinegar, or other wine vinegar)
1/2 tbsp honey
1/2 tbsp juice of freshly squeezed lemon
Pinch salt and black pepper

Kale Salad
3 cups Kale, chopped 
1/3 cups cashews
1/3 cups dried cherries
2 tbsp parmesan
1 1/2 tbsp goat cheese
Pinch salt and black pepper

When using kale for salads:
1️⃣ Make sure it’s dry
2️⃣ Massaging kale pieces in EVOO is the secret to success 😏Directions: mix the dressing and massage it