Kale Salad w/ Red quinoa, Teriyaki tofu and sweet potato

This is a standard at my house for several reasons. As a general rule I always have these ingredients in the fridge or pantry so its always a quick fix. I also have to really focus on getting enough potassium since I run low and this salad is loaded. The other thing I like about it is that even after it has been tossed with what ever dressing you choose it will hold up for several days. In this recipe I used Lucinato (Dino) kale but you can use what ever dark green you have or prefer. The more delicate greens won’t hold up as well if you don’t eat everything you have mixed up so in that case only dress the amount you plan to eat in that sitting.

I’m giving you the recipe for two different dressings that I like to have around, a Asian peanut vinaigrette and a more straight forward Asian vinaigrette. The nutritional info at the bottom is based on the peanut dressing since that was the one I was in the mood to eat when I got through fixing the recipe, Hey I was Hungry 😉

This recipe is based on about 3 decent size servings- about 2 1/2-3 cups each.

For the Salad


1 lg bunch Lucinato kale or dark green of your choice- should yield you about 4+cups of greens when rough chopped

1 small sweet potato

1 cup cooked red quinoa

4 ea green onions

1 bulk extra firm tofu

1 med tomato

1 avocado

1 cup pineapple juice

1 cup GF tamari

1 Tbs sesame oil

1 Tbs rice Vinegar

1 tsp light oil of choice


1. Cut up tofu into cubes, any size is fine but I generally do about 3/4- 1 in cubes. Place into a bowl and pour in your pineapple juice and tamari and set aside to marinate. I often will do this the night before to really get the flavor in the tofu.

2. When ready to cook the tofu heat the sesame oil in a well seasoned or non stick pan on medium heat. Remove tofu from marinate. When pan is hot add tofu and brown. After about 5 minutes turn tofu to brown on other sides. Try to get as many sides of tofu browned but not imperative that its on all sides.

3. While tofu is cooking de stem and rough chop kale and place in a bowl. Add rice vinegar and light oil and using your hands “massage” the kale to help tenderize it and break it down a bit. It will get a a beautiful dark green. Set aside.

4. Peel and small dice the sweet potato. You will want to have about 1 cup diced.

5. At this point tofu should be done. Remove from pan and set aside. In the same pan add your sweet potato and season with salt and pepper to taste. Cook until browned and softened a bit, I keep it with a bit of bite.

6. Slice green onions, tomato and avocado. Add this, tofu and quinoa to the bowl. When sweet potatoes are ready and them to the bowl too.

Toss with your choice of dressing and divide into 3 ish portions and munch away !!

For the Peanut Vinagrette – makes 4-5 ounces or roughly 2 servings




2 Tbs peanut butter- you can substitute with your favorite nut butter

2 Tbs rice wine Vinegar

1 Tbs GF Tamari

1 Tbs Sesame oil

2 Tbs light oil of choice, I used safflower this time

1 tsp minced shallot

1 tsp minced garlic

1 tsp minced ginger



Place all ingredients in a bowl and mix well. Set aside or place in a jar to use later.

For Asian Vin-makes 4 ounces or roughly 2 servings




2 Tbs rice wine vinegar

1 Tbs light flavor oil

1 Tbs Mae ploy Thai sweet chili sauce

2 Tbs GF tamari

1 Tbs sesame oil

1 tsp minced shallot

1 tsp minced garlic


Place all ingredients in a jar and shake well.


Nutritional info when using the peanut vin


Calories- 424. Protein-18.59 g. Carbs- 38.49 g Fat- 24.57 g

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