Kale Taco Salad

Ingredients:

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

Chili powder

Tbsp Maple syrup

Cumin

Tsp liquid smoke

Onion powder

2 tbsp soy sauce or liquid amino

Garlic powder

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

Directions:

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.

Mango salad:

Mix mango with red onion, parsley, cherry tomatoes.

Chimichurri:

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!