Citrus, Kale & Avocado Salad with Lemon-Yogurt Dressing
½ block extra firm tofu (cut into cubes)
¼ cup rice vinegar
1 tablespoon lemon juice
½ cup non-dairy milk
½ teaspoon dried basil
¼ teaspoon garlic powder
1 teaspoon sea salt
In a glass container or bowl, whisk together the ingredients numbered 2 through 7 on the above ingredients list. Next, Submerge the cubes of tofu into the liquid then cover the container. Refrigerate for at least 3 hours but not to exceed 24 hours.
¼ cup non-dairy milk
½ cup unsweetened coconut yogurt
2 tablespoons dijon mustard
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons agave nectar
1 garlic clove (minced)
sea salt and pepper (½ teaspoon each)
½ cup snipped chives (optional)
In a medium size bowl, whisk together all of the ingredients from the above dressings ingredient list including the chives (which are optional).
1 small bunch of kale
1 seedless orange (peeled and segmented)
⅓ cup almonds (coarsely chopped)
½ cup tofu feta (crumbled)
1 ripe and firm avocado ( peeled and cut into cubes)
Cut and discard the tough rib of leaves from the kale. Stack the kale leaves and then slice into strips about 1 1/4 inches wide. Combine the trimmed kale, seedless oranges, almonds into a serving bowl. Add the tofu feta after its been refrigerated a minimum of 3 hours. Toss salad gently then drizzle with about 1 cup of dressing before finally adding the avocado. Remaining dressing can be kept refrigerated for up to 5 days.