The kale was as amazing as the woman at the farmer’s market promised. Or as Stef said, “it smells like freshly mowed grass!”
Salad: kale, tomatoes, green onions, radishes, carrots, topped with Daiya vegan cheddar.
Tofu mixture: marinate 1/2 block tofu with balsamic vinegar, minced garlic, chili powder, onion powder, cumin, salt, and pepper. Saute tofu with marinade until most of the liquid is absorbed and the tofu starts to darken. Add 1 can each (drained) chickpeas and black beans. Add 1 fresh jalapeno (diced) and chopped cilantro, and simmer covered for 20 minutes.