Vegan Potato Salad with Kale and Red Onion

Vegan Potato Salad with Kale and Red Onion

Serves 4

• 4 medium Yukon gold potatoes, chopped into bite sized chunks
• 1/4 of a red onion, chopped
• ~ 3 cups of kale, cut in pieces
• 4 tbsp vegenaise 
• 1 tbsp apple cider vinegar
• 1/2 tsp agave nectar
• 1 tsp Sriracha 

Bring a large pot of water to a boil and add potatoes. Boil for 10-15 minutes or until soft but not mushy. Drain and allow to cool. Add a 1/2-inch of water to a frying pan and add kale. Heat on medium until kale is tender and wilted, then drain and allow to cool. To make the dressing, combine vegan mayo, ACV, agave nectar, and chili sauce.  In a large bowl, combine potatoes, onions, kale, and dressing. Toss well and serve cold or at room temperature.

Breaded Sesame Tofu Salad

Breaded Sesame Tofu Salad

Serves 1

• 1/2 head romaine lettuce, chopped
• 1 handful baby spinach
• 1 small handful raw kale, removed from stems
• 1 thin slice red onion, chopped
• 1 handful pea sprouts
• 1/4 cup shredded carrot
• 2 tbsp sunflower seeds
• 2 tbsp dried cherries
• 1/4 an avocado, cubed
• 1 tbsp olive oil + 2 tbsp balsamic vinegar
• 1/5 a block of extra firm tofu, pressed
• 1/2 a flax egg (1/2 tbsp ground flaxseeds + 1.5 tbsp water)
• 2 tbsp bread crumbs
• 1/4 tsp garlic powder
• 1/4 tsp sesame seeds
• 1/4 tsp onion powder
• a dash of salt
• 2 tbsp salsa, optional
• cooking oil or spray

Grease a frying pan lightly with cooking spray and place over medium heat. Combine bread crumbs, garlic powder, salt, onion powder, and sesame seeds.  Cut tofu into small cubes. Dip each cube first in the flax egg, and then in the bread crumb mixture. Make sure each cube is coated on all sides before dropping in the hot pan. Allow to cook on each side until crisp and browned. While tofu is browning, combine all other ingredients except salsa in a large bowl and toss with the oil and vinegar. Transfer to a plate if desired. Once tofu is browned, top the salad with the cubes and add salsa if you want!