Single Serving

Ingredients

• FOR THE SALAD:

• 2 bunches kale, ribs removed

• 4 oz oyster mushrooms, pulled apart 

• 16oz Firm tofu

• FOR THE DRESSING:

• 1 tablespoon minced shallot

• 1 teaspoon Dijon mustard

• 4 tablespoons red wine vinegar

• 1/4 cup olive oil

• 6 medjool dates, pits removed 

• ½ teaspoon freshly ground black pepper

• Sea salt

Steps

• FOR THE SALAD:

• Heat a grill over medium heat.

• Meanwhile, cut the tofu into 6 pieces widthwise. Then cut each strip on the diagonal to create triangles. Lay flat on a plate lined with a clean kitchen towel, top with another kitchen towel and gently press to release some of the liquid.  

• Heat a small cast iron skillet over high heat. Add 1 tablespoon olive oil and heat until it begins to ripple in the pan. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, or until browned and crispy. Season with sea salt and set aside.

• Just before cooking, season the tofu with kosher salt. Add more olive oil to the skillet and place the tofu, cut side down, into the skillet. Cook for 3-4 minutes per side or until golden brown. Drizzle with a few tablespoons of the dressing and set aside to marinade. 

• Place the kale directly onto the grill and cook on only one side for 2-3 minutes or until it begins to lightly char. Place on a cutting board and cut into 1/2” ribbons. Place in a large bowl.

• FOR THE DRESSING:

• Place the shallot , mustard, vinegar, oil, dates and black pepper in a blender. Blend on high for 30 seconds, or until emulsified.  

• FOR ASSEMBLY:

• Layer the kale, tofu and mushrooms onto a platter. Drizzle with dressing and gently massage the dressing into the ingredients, being careful to not break the kale. 

• Enjoy!