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

Ingredients

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

Instructions

• 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.