Cumin-Lime Tofu and Kale Salad with Avocado, Blueberries, Shredded Beets and Spicy Pepitas

Cumin-Lime Kale and Tofu Salad with Shredded Beets, Blueberries, Avocado and Spicy Pepitas

Considering that my last post was a ridiculously decadent carrot cake, I thought, perhaps a little salad is in order? Upon moving to Bellevue I discovered that blueberries are the fruit of choice among farmers in my area. Awesome! I love fresh blueberries and even better, I’ll be able to frequent u-pick farms during the growing season. Have you ever been to a u-pick farm? It’s exactly what it sounds like; you get to pick your own produce straight from the farm. Something like blueberry picking is crazy addictive for me. So many delicious berries…just…one…more….err maybe another bucket? I can spend an entire day doing this. Point being, I started thinking of all the different ways to use blueberries and realized that I had never had them in a salad. Well, here you go! Cumin, lime and blueberry is a trifecta of yumminess. This is my new favorite salad.

Music suggestion: Active Child. Check out the track “Hanging On”

Serves 3-4 people

Marinaded Tofu Ingredients:

1 lb extra firm tofu
Juice of 2 limes
1 tbsp tamari
2 tbsp extra-virgin olive oil
1 tsp maple syrup
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp turmeric
1/8 tsp all-spice
1/2 tsp sea salt
2 tbsp fresh mint, finely chopped

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Drain the tofu and remove excess water by gently pressing it between 2 towels. Slice the tofu into even pieces (I made 12) and place them into a single layer in a baking dish. In a small bowl, whisk together all of the other ingredients. Pour the marinade over the tofu, cover and refrigerate for at least 2 hours. Turn the tofu over after 1 hour.

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Preheat the oven to 375 degrees F. Bake in the oven, covered, for 20 minutes. Remove the tofu, flip the pieces over and return to the oven to bake uncovered for another 20 minutes. Remove from the oven and set aside to cool.

Spicy Pepitas:

1 cup raw pepitas
Juice of 1 small lemon
1/2 tsp cayenne pepper
3/4 tsp sea salt
1/4 tsp black pepper

In a small bowl, whisk together the lemon juice, cayenne, sea salt and black pepper. Heat a large skillet over medium heat. Add the pepitas and toast until the start to turn golden brown. Pour the lemon juice mixture into the skillet and toss to coat the seeds. Toast until the liquid is completely absorbed and remove from the stove. Set aside to cool.

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Cumin-Lime Vinaigrette:

Juice of 2 limes
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil
1/4 tsp cumin
1/8 tsp coriander
1/8 tsp all-spice
1/4 tsp sea salt
1/8 tsp black pepper

Combine all of the ingredients into a small mason jar or small bowl. Whisk to combine.

Salad Ingredients:

5 oz. Baby kale (or other baby greens)
1 medium golden beet, peeled and grated
1 cup fresh blueberries
1 avocado, sliced

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Toss the kale with half of the vinaigrette. Plate the kale and top with some of the shredded beets, blueberries, avocado, pepitas and tofu. Add more dressing if desired.

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Feel good about eating such a healthy and tasty salad!!

Cumin-Lime Kale and Tofu Salad with Shredded Beets, Blueberries, Avocado and Spicy Pepitas

Cumin-Lime Kale and Tofu Salad with Shredded Beets, Blueberries, Avocado and Spicy Pepitas

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