It's the quickest throw-together healthy delicious protein-packed green salad!
Add the torn kale leaves and carrots. After about 30 seconds, add the maple syrup and brown rice vinegar.
Combine and saute on medium-high until the kale is slightly cooked but still remains crisp (i.e. do not cook the kale too long. It should not be completely wilted or dried out.). The kale and carrot should be mild in flavor, but feel free to add more maple syrup or brown rice vinegar if needed. In the meantime prepare the baked tofu.
Organic Baked Tofu - I typically buy the pre-baked tofu from Trader Joe's or the grocery store. Get the teriyaki seasoned baked tofu if possible, otherwise the plain one will taste great as well.
Grilled Baked Tofu and Kale Salad https://vegetariangastronomy.com/crispy-baked-tofu-and-kale-salad/