Kale Salad with Roasted Tofu and Vegetables
Ingredients
- 1/2 block tofu
- mushrooms
- 1/4 sweet potato
- garlic
- parsley
- salt
- sweet paprika
- olive oil
- cooked basmati rice
- kale leaves
- avocado
- wine vinegar
- 1 tablespoon mustard
- 1 tablespoon tomato sauce
Preparation
Preheat the oven to 200°C and roast the seasoned 1/2 block of tofu, mushrooms, and 1/4 sweet potato for 20 minutes until golden, seasoned with garlic, parsley, salt, sweet paprika, and olive oil.
Massage the kale leaves and add wine vinegar to them.
Cut the avocado and set aside.
Allow the roasted ingredients to cool slightly.
Add the roasted ingredients to a bowl with the kale mixture and avocado.
Season with 1 tablespoon of mustard and 1 tablespoon of tomato sauce.
Mix well and serve.
Tips
Cloudy weather provides good light for taking photos of the dish.
