A lot of people believe that vegans eat nothing but salad, which, of course, is far from the truth. I eat a huge variety of foods, including pasta, pizza, and tacos. But I do eat a big salad for lunch every day. I actually like salad, and I find myself craving it if I’ve gone too long without one.
When Lisa went vegetarian on The Simpson, Homer and Bart danced around singing, “You don’t win friend with salad! You don’t win friend with salad!” I DO win friends with salad, though. I make my salads hearty and filling, and top them with creamy, crave-worthy dressings.
In order to keep things interesting, I mix up what I put in my salad. Sometimes I use romaine, sometimes I use kale or arugula. Sometimes I use tahini dressing, sometimes I use Green Goddessor Ranch. I always add some hearty protein, such as tofu or beans, and I love to add nuts or seeds for a little crunch.
This Tahini & Tofu Kale Salad is one of the simpler salads that I like to make. It has a base of kale, cabbage and carrots with Za’atar Tofu and pumpkin seeds tossed in. I’ve used Tahini Dressing, because there’s something magical that happen when kale, tahini, and za’atar come together.
When I make this salad, I never measure the ingredients. What I have here are approximate measurements. Your salad will taste just as good if you use more than two carrots or less than 1 cup of cabbage. Feel free to add any additional ingredients that you might strike your fancy.
Tahini & Tofu Kale Salad
Place the kale in a large bowl and pour the tahini on it. Wash your hands and roll up your sleeves, and then massage the tahini into the kale until it begins to wilt and soften. Don’t over massage it.
Toss in the rest of the ingredients, and serve!