This vegan-friendly salad from GUIDON Managing Editor, Brian Hill, features fried tofu, artichoke hearts, garlic and a variety of other delicious ingredients.
1 cup dehydrated chick peas (or 1 can hydrated chickpeas)
1 block extra-firm tofu
½ diced onion
1 bunch kale
1 can pitted black olives
1 can artichoke hearts
Fresh garlic (to taste)
Black Pepper (to taste)
Paprika (to taste)
Light olive oil
1. Put one cup of dehydrated chick peas in the slow cooker at least two inches under water on high heat three hours before you want to eat (or skip this step and get a can of hydrated chick peas to warm up on the stove for 5-10 minutes in a small pot).
2. Coat pan with olive oil and set to low heat.
3. Cut tofu into small cubes and spread out in the frying pan (half a block of tofu will feed 2-3 adults; cube the other half as well if you’re feeding a small army).
4. Turn the heat up to medium/high heat and sear outside of tofu. (The idea is to make the cubes slightly crispy.)
5. Sprinkle pepper and paprika on tofu and add diced onion to tofu and cook for 10 minutes and flip regularly.
6. Separate kale leaves from the stems and rip them up into bite-size pieces and add to bowl (or whatever large mixing receptacle you have handy).
7. Add diced garlic to tofu and onions. Flip one last time and turn stove off – the hot oil will take care of the rest of the frying. The tofu is ready when the outside is seared/browned nicely (texture is really important with tofu!).
8. Add black olives, quartered artichoke hearts and chick peas to the kale.
9. Add the fried tofu, onions and garlic to the salad, and finally, add a dressing if you want (I like to use a little olive oil and vinegar with this salad).
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