Ingredients
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For the Dressing (you will have leftover):
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2 tbsp maple syrup
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1 tbsp coconut aminos
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1 tsp fresh ginger, minced
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½ tsp red pepper flakes
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¼ cup water
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For the Salad:
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Optional Garnish:
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roasted sunflower seeds or pumpkin seeds
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sliced avocado
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thinly sliced mango
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shredded carrot
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Directions:
Directions
Subtitle: Gluten-Free, High Protein, Low-Calorie, One Pot Meal Prep Friendly
Description: This easy-to-make tofu kale salad is packed with bold Asian and tropical flavors, making it a perfect addition to any meal. With its creamy texture, crunchy veggies, and zesty dressing, you’ll never get bored of this healthy and satisfying salad!
Ingredients:
For the Dressing (you will have leftover):
– ⅓ cup rice vinegar
– 2 tbsp maple syrup
– 1 tbsp coconut aminos
– 1 tsp fresh ginger, minced
– ½ tsp red pepper flakes
– ¼ cup water
For the Salad:
Optional Garnish:
– roasted sunflower seeds or pumpkin seeds
– sliced avocado
– thinly sliced mango
– shredded carrot
Directions:
Instructions:
Serves:
Difficulty: Easy
Prep Time: 10 minutes + chilling time
Cook Time: none
Total Time: 10 minutes + chilling time
Nutrition: Calories per serving (without optional toppings) – 340kcal | Carbohydrates – 43g | Protein – 19g | Fat – 13g | Saturated Fat – 2g | Cholesterol – 0mg | Sodium – 200mg | Fiber – 8g | Sugar – 10g
Note: The nutrition facts are an estimate only, as they may vary depending on the brands and quantities used.
