Blueberry Kale Pumpkin Seed Salad with Tofu

A crisp salad with crunchy pumpkin seeds, sweet blueberries, crispy baked tofu, and kale rich in nutrients, all tossed with a tart balsamic maple dressing.

Ingredients:

• 200g firm tofu, cubed
• 4 cups chopped kale
• 1 cup blueberries
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Arrange tofu cubes on a baking sheet lined with parchment paper

Bake for 20-25 minutes or until golden brown and crispy

In a large mixing bowl, combine chopped kale, blueberries, and pumpkin seeds

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing

Add baked tofu to the kale mixture

Drizzle the dressing over the salad and toss gently to combine

Serve immediately and enjoy