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*The idea for this recipe was inspired by and modified from I Quit Sugar.
Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
Prepare tofu slices by coating them in a little olive oil popping them into a bag/bowl with the dry spices and giving them a shake/stir/toss. Season with salt and pepper then tip them into a frying pan with olive oil. Fry until browning and crisp (a few minutes) over medium heat. Turn the slices and repeat.
Tip the kale leaves into a clean frying pan. Add a tablespoon of water and gently start to wilt kale over low-medium heat for around 3 minutes, tossing occasionally. Finish with a squeeze of fresh lemon juice.
Pop all dressing ingredients into a small blender and blitz until smooth, adding more water/lemon juice to taste and to reach desired consistency.
Make a bed of romaine lettuce leaves in a bowl, top with kale, tofu, dressing and croutons.