Yields2 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr

Who says you can’t get enough protein in a vegetarian or vegan meal? This salad is packed with high quality plant protein from the lentils, chickpeas and tofu. It is a very satisfying and highly nutritious meal with lots of protein, fibre, vitamins A C K, iron and many other phytonutrients.

This recipe makes 2 generous sized dinner portions or 3 smaller ones. Each serving contains approx. 25 grams of protein.

Read more about plant-based protein here: Who says you can’t get enough protein in a vegetarian or vegan meal?

 4 stems of kale, any kind (washed and dried)
 10 medium sized mushrooms (washed and quartered)
 10 brussel sprouts (cut into halves)
 1 cup cooked whole lentils
 ½ cup canned or roasted chickpeas
 ½ package firm tofu (I used Soyganic smoked tofu)
 1 tbsp dijon mustard
 2 tbsp avocado or extra virgin olive oil
 2 tbsp balsamic vinegar
 Salt & pepper
 Balsamic glaze (optional)
 Sweet Thai chili sauce
 Soy or teriyaki sauce

1

Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.

2

Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.

3

With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.

4

Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.

Ingredients

 4 stems of kale, any kind (washed and dried)
 10 medium sized mushrooms (washed and quartered)
 10 brussel sprouts (cut into halves)
 1 cup cooked whole lentils
 ½ cup canned or roasted chickpeas
 ½ package firm tofu (I used Soyganic smoked tofu)
 1 tbsp dijon mustard
 2 tbsp avocado or extra virgin olive oil
 2 tbsp balsamic vinegar
 Salt & pepper
 Balsamic glaze (optional)
 Sweet Thai chili sauce
 Soy or teriyaki sauce

Directions

1

Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.

2

Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.

3

With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.

4

Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.

Protein Packed Kale Salad