Lemon-Parm Kale Salad with Tofu Dressing
This refreshing and zesty salad with a creamy tofu dressing is an affordable and easy dish for those looking to eat more plant-forward meals. It’s also a great choice for a light lunch or summer potluck.
4 Serving(s)
Ingredients
- 1/2 pkg. (14 oz.) firm tofu, drained and cut into quarters
- 1 lemon, zested and juiced (about 3 tbsp. juice)
- 2 tbsp. extra-virgin olive oil
- 1 tsp. jarred minced garlic
- 4 cups kale, stems removed and leaves massaged
- 1 can (15.5 oz.) Schnucks garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup Schnucks seasoned croutons
- 1/4 cup Schnucks finely shredded Parmesan cheese
Instructions
- In a food processor or blender, purée tofu, lemon zest and juice, oil and garlic, scraping sides and bottom as needed, until smooth, 2–5 minutes. (If using a blender, cut tofu into smaller pieces before puréeing.) Season with salt and pepper, if desired. Refrigerate until ready to serve.
- Finely chop kale and transfer to a medium salad bowl. Top with garbanzo beans (chickpeas), croutons and Parmesan. Toss with half of creamy tofu dressing until combined. Serve immediately.
Nutrition Facts
209 Calories Per ServingFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 171mgCarbohydrates: 24gFiber: 2gSugars: 0gProtein: 12gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe