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–+ servings
A white, ceramic bowl holds a tofu feta kale salad, which is prepared with small pieces of red sun-dried tomatoes.
5 from 3 votes

Tofu Feta Kale Salad

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 4 Servings

Ingredients

For the Lemon Hemp Dressing:

  • 1/2 cup shelled hemp seeds
  • 1 small clove garlic (roughly chopped)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh lemon juice more if you like your dressing very tart
  • 1/2 cup water
  • 2 tablespoons olive oil

For the Salad:

  • 10 chopped sun-dried tomato halves (rehydrated from dry or oil-packed and drained)
  • 1 bunch curly kale (stemmed, washed, dried, and chopped)
  • 1 batch tofu feta cheese (with or without the dried oregano)

Instructions

  • To prepare the dressing, blend all dressing ingredients together in a powerful blender till smooth.
  • Transfer the chopped kale to a large mixing bowl. Dress it with about 2/3 cup dressing, reserving extra dressing for salads or grain bowls. Massage the dressing into the kale with your hands, being sure to coat everything thoroughly. Add the sun dried tomatoes to the salad and mix them in.
  • Drain the tofu feta cubes of extra marinade. Crumble the feta over the salad. You can use all of the feta if you like, or use about half of it and save the remaining half for additional salads, pasta dishes, or the like. I use about 2/3 of the feta in this salad.
  • Mix everything well. Adjust seasonings to taste. Divide into bowls and serve.