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Article: Cranberry Pecan Spinach and Kale Salad with Marinated Tofu with Chimichurri Mild

Cranberry Pecan Spinach and Kale Salad with Marinated Tofu with Chimichurri Mild


For the tofu

  • 200gextra firm tofu or about 1/2 block
  • 3tbsp lemon juice
  • 2tbsp olive oil
  • 1/2tsp salt
  • 1tsp dried rubbed sage
  • 1/2tsp dried oregano

For the salad

1 bunch fresh kale about 6 large stems, roughly 6-8 cups if chopped

  • 1/2cup raw pecans
  • 1/2cup dried cranberries mine were sweetened1/2 cup French fried onions (check ingredient list to ensure vegan variety)
  • 1/2large bell pepper julienned (about 1/2 cup cut)

For dressing

  • 2 tbsp Chimchurri Mild
  • 2 tbsp olive oil


  • First, crumble tofu into a medium sized bowl. Add 3 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, sage, and oregano to the tofu, mix well, and set aside.
  • Wash kale, and remove leaves from stems. Tear leaves into bite-sized pieces and place in a large bowl. Add tofu mixture to kale, and use your hands to gently massage tofu mixture into the kale.
  • Place pecans in a dry skillet on medium-high heat, stirring frequently, for about 5 minutes–just until pecans are lightly toasted and fragrant. Remove pecans from skillet, and roughly chop.
  • Sprinkle chopped pecans, dried cranberries, bell pepper, and French fried onions over the top of kale, and serve.
  • Drizzle appropriate dressing amount onto individual salad servings, or serve separately aside kale salad.

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