Even a Bitchy Vegan Homo wants to be supportive of the one he loves. To that end, I created this salad for my fiancé because he needs a high-protein, low-calorie meal to help him with his workout goals. Since my goal is to keep him happy, this lightly sweet and salty salad ticks all the boxes.

Serves 2-3 for entree salads or 4 - 6 for starter course salads

16 oz package of tofu pressed and drained and cut into cubes or strips

2 Tbsp - soy sauce

1 Tbsp Hoisin Sauce

1 Tbsp olive oil

2 Tbsp water

1 bunch of kale (about 12 cups once chopped into bite-sized pieces)

1 cup cooked quinoa

1 carrot julienned 

1 cup of broccoli florets

1/2 cup red pepper thinly sliced

1 Tbsp toasted sesame seeds

3 Tbsp sesame oil

3 Tbsp rice wine vinegar

2 Tbsp Hoisin sauce

1/4 tsp soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

Preheat the oven to 450 degrees.

Press and drain the tofu by slicing it into several even slabs and then place the slabs on a clean dish towel. Place another dishtowel on top and then set a heavy book on top to press out the water. Once the tofu is pressed, cut into the desired shapes.

Combine 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon olive oil, and 2 tablespoons of water in a medium bowl and then add the tofu. Toss to coat and then set aside for 30 mins to allow the tofu to marinate. If you really have your shit together you can do this the night before. 

Roast the tofu in a 450 degree oven for 30 minuets on a lightly greased baking sheet or better yet put a piece of parchment paper on your tray. Flip over halfway through. After baked, pop it in the fridge for a bit to cool it down.

Rinse and then chop the kale. Place the kale in a large bowl. (Tip: Massage the kale with your hands for 30 - 60 seconds. This will make the kale less tough as it breaks up some of the fibers and it will turn a nice bright green.)

Add the quinoa, carrot, broccoli, red pepper, sesame seeds and baked tofu to the kale.

In a dressing mixer or mason jar combine the sesame oil, vinegar, Hoisin sauce, soy sauce, ground ginger and garlic powder. Shake to mix well.

Pour the dressing over the salad and toss to combine.

Nutritional Information: Per 1/3 entree size serving 486 calories, 26.5 g protein, 11.25 g fat