Remember the Tofu Bánh mì Sandwich from a while back?  Well, in case you missed it, it was awesome.  So awesome, in fact, that we reinvented it in kale salad form.

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Don’t let the long list of ingredients deter you from giving this salad a go.  Each ingredient has its special place in creating a wonderfully unique, flavorful, glowing, magnificent salad.  Girl Scout’s honor.

 

Bánh mì Kale Salad

Recipe by Jentry Lee Hull

Yields 2 salads

Ingredients:

For Kale Salad:

  • 1 bunch kale (~8-10 leaves), stems removed
  • 2 avocados, 1 for massaged kale and 1 for topping*
  • juice from 1 lemon
  • pinch of pink Himalayan salt
  • 2-3 carrots, peeled into thin, curly strips
  • 2 small cucumbers, sliced into matchsticks
  • ¼ cup red onion, thinly sliced
  • ¼ bell pepper, thinly sliced
  • 1 Tbsp fresh cilantro, chopped
  • 2 Tbsp kimchi

For Spicy Tofu:

  • 1 14oz. pkg. Super firm tofu
  • 1 tablespoon olive oil or avocado oil, optional
  • 2 tablespoons tamari
  • juice of 1 lime and a pinch of lime zest
  • 2 cloves garlic, minced
  • 2 tsp. minced ginger
  • 2 tsp. minced jalapeño
  • cayenne pepper or red pepper flakes, to taste

For Creamy Tahini Dressing:

  • ¼ cup tahini
  • 1 Tbsp fresh squeezed orange juice (or other citrus fruit)
  • 2 tablespoons apple cider vinegar
  • 2 tsp miso paste
  • 1 tsp maple syrup
  • 1 tsp Sriracha or hot sauce
  • 1-2 Tbsp cold, filtered water*

Directions:

For Creamy Tahini Dressing:

  • In a small mixing bowl, whisk together all dressing ingredients.
  • *To thin out add 1 Tbsp cold, filtered water and add more until desired consistency is reached.
  • Set aside in fridge until ready to serve.

For Spicy Seared Tofu:

  • Drain and rinse tofu.  Cut tofu – start w/a slice down the center of the tofu block, cut those two blocks in half, and then those blocks in half until you have uniform slices (~1/4 inch thick).  See Video for further instruction on tofu “butchery”.
  • Set on a paper towel to drain extra moisture.
  • In a small dish, whisk together the sauce ingredients and set aside.
  • In a large nonstick skillet over med-high heat, transfer tofu slices and cook on both sides until crisp and golden brown (~5 min. on each side).
  • Reduce the heat to low and add prepared sauce mixture.
  • Flip the tofu in the sauce to coat evenly and remove from heat.
  • Slice tofu on a bias (in strips – pictured above) and keep warm until ready to serve.

For Kale Salad:

  • Remove kale leaves from stems and tear into small, bite-sized pieces.
  • Place prepared kale in a large salad bowl, combine with 1 avocado (*dice other avocado for topping), lemon juice and pinch of salt.
  • Using clean hands, massage ingredients with kale leaves (for ~1 minute) until kale becomes bring green and fragrant.  This will turn tough, bitter kale into sweet, juicy, tender kale!
  • Incorporate carrots, cucumbers, red onion, and bell peppers with kale mixture, and toss.
  • Transfer salad into two serving bowls.
  • Top with seared tofu, diced avocado, fresh cilantro, kimchi, and creamy tahini dressing.
  • Enjoy!

 

Cheers to your health!

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 9/17/15

5:30AM Sunrise Danville Womens only class – Coach Briana – HIIT Circuit 

5:30AM Sunrise Danville Mens only class – Coach Joel – HIIT Circuit

6AM Sunup Lafayette Co-Ed class – Coach Jentry – HIIT Circuit 

9AM Sunshine Walnut Creek Womens class – Coach Briana – HIIT Circuit

9:15 AM Rose Court Private Class – Coach Michelle – Pull your weight!

11:00AM Cytosport Power Training – Coach Briana (private class) 

12:00PM Cytosport Beginner’s Yoga – Coach Jentry (private class) 

3:30PM Miramonte Football Stretching Session – Coach Michelle & Coach Joel