1/4teasp San-J Tamari, or soy sauce (for non-GF version)
1/2teasp freshly squeezed lemon juice
Instructions
To Prepare Greens:
In a non-stick pan, heat 1 teasp grapeseed oil on medium heat.
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.
To Prepare Tofu:
Slice the baked tofu slab in half to thin it out into two pieces. In another non-stick pan, heat 1/2 teasp oil on medium heat and add both pieces of baked tofu. Grill on one side until it starts to brown and get crispy. Flip and grill the other side. While grilling, sprinkle on some garlic powder sea salt, and freshly ground black pepper.
To Prepare the Salad:
Whisk all the ingredients for the Sriracha Sauce in a small bowl.
Plate the cooked kale and carrots. Top with both slices of crispy baked tofu. Drizzle some of the prepared Sriracha Sauce on top of the crispy tofu. Enjoy warm!
Notes
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.