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.


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


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*


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