Kale Taco Salad
Half bag Kale
Half Mango cubed
Half red onion diced
Tbsp chopped parsley
1 extra firm tofu sliced into 5 pieces drained and pressed
Handful cleaned cilantro
1 garlic clove
2 lemons squeezed
Tbsp Maple syrup
Tsp liquid smoke
2 tbsp soy sauce or liquid amino
Tbsp apple cider vinegar
1/4 tsp salt
Half cup chopped cherry tomatoes
Tbsp olive oil
1 corn ezekiel wrap sliced thin and baked with pam in toaster
Preheat oven to 400f
Lay tofu in a pyrex and blend with spice rub: garlic powder, onion powder, cider vinegar, maple, soy sauce, salt , chili powder,cumin , liquid smoke. Let it sit with the sauce for 20 minutes . Bake tofu for 15 minutes each side till golden and firm to touch not too long it will dry out.
Mix mango with red onion, parsley, cherry tomatoes.
In a nutribullet blend: cilantro, lemon ,fresh garlic, tbsp olive oil, and salt.
Toss the mango salad on top of kale top off with tofu slices or you can cube them. Then lay corn tortilla on top and drizzle chimichurri sauce on top enjoy!