1 bunch kale, stems removed, chopped
1/2 cup shredded carrots
1/2 cup diced red pepper
1/2 cup chopped scallions
1 cup diced baked tofu or fried tempeh
1/4 cup toasted sesame seeds
1/2 cup toasted almonds
2 teaspoons minced ginger
1/4 cup nut butter
1/4 cup veganaise
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 to 2 tablespoons rice vinegar
Whisk together nut butter, veganaise, soy sauce, sesame oil, rice vinegar, ginger and enough water to make a thin dressing. Toss veggies, nuts and tofu in a bowl, pour dressing over and serve. This recipe is very versatile and you can include any veggies or nuts/seeds that you enjoy. Serves 8.
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