This Greek-Inspired Kale Salad is loaded with Fresh Vegetables, Hearty Grains, and a Tofu “Feta” to make it a Satisfying and Wholesome Meal all on its own.
For the Salad:
- 1 1/2 cup Farro, dry
- 2 cups Vegetable Broth
- 10 oz Lacinato Kale
- 1 bunch Fresh Parsley, chopped with stems removed
- 1/3 cup Tahini
- Juice of 2 Lemons* (zest one for the Tofu Feta)
- 1 cup Artichoke Hearts, sliced
- 1 cup Seedless Cucumber, diced
- 3/4 cup Roasted Red Peppers, sliced
- 1/2 Red Onion, thinly sliced
- 1/4 cup Kalamata Olives, thinly sliced (optional)
- Tofu Feta, see below
For the Tofu Feta:
- 1 15 oz package Extra Firm Tofu, Organic preferred
- 2 tbsp Nutritional Yeast
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Lemon Zest* (get this from the Lemons above)
- Black Pepper, to taste
- Add the Farro to a large Pot and cover with 2 cups of Vegetable Broth. Bring to a boil, cover, then simmer for 30 minutes. Drain any excess liquid once the Farro has cooked, and set aside to let cool.
- In the meantime, prepare the Tofu Feta. Drain your block of tofu and use your hands to crumble it into a medium sized bowl, until small to medium-sized chunks remain. Add in the Oregano, Nutritional Yeast, Lemon Zest, Salt, and Black Pepper to taste. Stir well and set aside.
- Rinse, Chop, and Prepare all of the remaining vegetables and herbs for the salad.
- Add the 10 oz of your Chopped Kale to a large bowl and massage firmly with your hands for 2-3 minutes, or until the Kale has reduced in size and is tender to the touch.
- Add in the Tahini and juice of 2 Lemons, stirring or massaging into the Kale. Then, add in the chopped Parsley and incorporate thoroughly.
- Once the Farro has cooled, add it to the bowl along with the Artichoke Hearts, Cucumber, Roasted Red Peppers, Red Onion, Olives, and Tofu Feta. Stir until all salad ingredients are well combined.
- Serve immediately, or place in an airtight container in the fridge for up to 5 days.
Lacinato Kale may be substituted for any other Kale of Choice.
Farro may be substituted with equal parts dry Quinoa, Barley, or Buckwheat – just be sure to cook it using the correct amount of liquid as per your package instructions.