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Bowl with kale, tofu squares, onions & pine nuts

Roasted tofu, crispy kale, red onion, clementine and walnut salad

The crispness of the kale combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness

Ingredients: (serves 4)
To roast:
•    400 grams, firm tofu, pressed and cut into chunks
•    500 grams of curly kale, roughly chopped
•    3 red onions, sliced
•    2 clementines, peeled and segmented, zest one of the clementines with a small grater for the dressing, before peeling (optional depending on time of year)
•    3 garlic cloves, unpeeled (for the dressing, but need to be roasted first)
•    handful of lightly crushed walnuts (optional)
•    toasted sesame oil (or olive or vegetable if that is what you have)
•    sea salt and cracked black pepper
Dressing:
•    the flesh squeezed out of the skin of the 3 roasted garlic cloves 
•    zest of one of the clementines (optional)
•    2 teaspoons of the same oil used to roast
•    200 millilitres of plain yoghurt (plant based or dairy is fine)
•    1 tablespoon of soy sauce
•    sea salt and cracked black pepper to taste
•    small handful of chopped herbs (optional, parsley or dill are great for this recipe)
 

Method:
1.    Preheat the oven to 200 celsius. Prepare ingredients as described above.
2.    Place the tofu, kale, red onion, clementine segments, garlic cloves and walnuts in a large roasting tray. Add a splash of oil and mix by hand to coat all ingredients, but not soak. Then add a big pinch of sea salt and cracked black pepper.
3.    Roast the ingredients in the hot oven for about 25 minutes, or until the onions and tofu have some golden colour and the kale is crisping up but not burning. Toss occasionally and go at the speed of your own oven, so if it needs a tiny bit longer that is fine. When cooked remove from the oven.
4.    Mix together the cooked garlic flesh which should be a puree, the zest of one of the clementines (if using), oil, yoghurt and soy sauce. Whisk till combined and smooth add any chopped herbs and season with sea salt and cracked black pepper to taste.
5.    Serve the roasted vegetables in bowls with a dollop of the dressing on top.

#FoodSavvy tip: If you have leftover veg like carrots, courgettes or peppers, then you can roast these instead of the kale and red onion or as well as. Mix up the ingredients in this recipe to your own flavours and what you have available.

 


Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk