Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.
- Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.
- While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.
- Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.
- Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.
Nutrition Facts : Calories 500, Fat 33 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 114 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 20 grams, Sugar 6 grams
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Ikram Ali
[email protected]I love the pop of flavor from the almonds in this salad.
Maya Lagxa
[email protected]This salad is a great way to get your daily dose of vitamins and minerals.
BD Robin
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Shawn Frey
[email protected]I'm not a huge fan of kale, but this salad is delicious!
Shaikh Haris Sohail
[email protected]This salad is a great make-ahead lunch option.
Gabriella
[email protected]The dressing for this salad is amazing!
Rohit Tamang
[email protected]I love the crunchy texture of the kale in this salad.
Noor Noor mahummad
[email protected]This salad is a great way to use up leftover tofu.
Mungole Mataa
[email protected]I'm so glad I found this recipe. It's a lifesaver on busy weeknights.
sumon chakraborty
[email protected]This is the best kale salad I've ever had!
Safari Steven Robbinson
[email protected]This salad is a great way to get your kids to eat their vegetables.
Neelum Muskan
[email protected]I love this salad! It's so versatile. I've added different vegetables and fruits to it and it's always delicious.
mpublic online TV
[email protected]This is my new favorite salad! It's so healthy and delicious.
Kiwala Shakirah
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
Mo2men Zone
[email protected]This salad is really easy to make and it's packed with flavor. I love the combination of kale, tofu, and almonds.
Lawal Oyindamola
[email protected]I'm not usually a fan of kale, but this salad changed my mind. The dressing is so good and the tofu is cooked perfectly.
Madison Mata
[email protected]This salad is a great way to use up leftover kale. I also added some roasted sweet potatoes and it was delicious!
Ememere Veronica
[email protected]This salad is amazing! I've made it several times now and it's always a hit. The flavors are so well-balanced and the tofu is perfectly crispy. I highly recommend this recipe.
Laureen Wanjiru
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family. The kale is nice and crunchy, and the tofu is perfectly cooked. The dressing is also really good - it's light and tangy.
Ma Charisse Corcuera
[email protected]This kale and tofu salad is a delicious and healthy way to get your daily dose of greens. The tofu is perfectly crispy, and the dressing is light and flavorful. I will definitely be making this salad again!