Grilled Kale, Mushroom & Tofu Salad
April 9, 2024
In this Recipe
Ingredients
Shallot1 tbsp minced
Dijon Mustard1 tsp
Dates6, pits removed
Red Wine Vinegar4 tbsp
Olive Oil1/4 cup
Black Pepper1/2 tsp freshly ground
Tofu16 oz firm
Oyster Mushrooms4 oz pulled apart
Kale2 bunches ribs removed
Olive Oilfor sautéing
Steps
- 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.
- Heat a grill over medium.
- Cut the tofu into 6 pieces width wise. 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 tbsp 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.
- Season the tofu with kosher salt before cooking.
- 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 marinate.
- Place the kale directly onto the grill and cook on only one side for 2-3 minutes or until it begins to lightly char. Cut the kale into 1/2-inch ribbons.
- On a serving platter, layer the kale, tofu, and mushrooms. Drizzle with dressing and gently massage the dressing into the ingredients, being careful to not break the kale.
- Enjoy!
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