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Creamy ranch kale salad with buffalo tofu! The title says it all… one last quick recipe before Thanksgiving. I’m on vacation starting now (in Berkeley, CA! So yes, I am hunting down Miyoko’s Creamery vegan cheeses to try). I’ll be back early next week with a new recipe. =]

I promised to share a salad recipe along with my avocado ranch dressing. It almost ended up using my go-to BBQ tofu recipe (will definitely share that one another time!), but I realized that since it was ranch, I had to go with buffalo. It’s just a classic combo!

I’m also excited to finally share my method for making tender, delicious raw kale salads. If you’ve been reading for long, you know that I limit added oils in my food when possible. The avocado dressing and toasted almonds provide tons of whole food healthy fats to this salad, so we’re already covered on that front. The texture is not exactly the same as oil-massaged kale, however, it’s (IMO) very superior to plain unhandled raw kale.

After you use this no-longer-top-secret kale trick, whip up some baked buffalo tofu, add a few other mix-ins and drizzle the whole thing with creamy vegan ranch dressing, well… you’ve got yourself a kale salad full of irresistible flavors, but with the health factor to back it up. If you have a soy or nut allergy, swap in buffalo cauliflower for the tofu, sunflower seeds for the almonds, and it’ll be just as good. 🙂

The instructions here have a super quick and easy baked tofu, but however you like to cook your tofu would be just fine. People have their preferences about tofu texture 🙂