salt and white pepperto taste – You’ll need more salt if your cashew butter is unsalted.
Make the Breakfast Kale Salad
In a medium bowl, toss together the tofu cubes with the bacon, soy sauce, turmeric, onion powder, and garlic powder. Set aside to marinate.
In a large bowl, toss together the kale, lemon juice, salt, and 1 tablespoon of olive oil. Massage the kale until it wilts, then toss in the tomato and green onion. Transfer to the refrigerator to chill.
In a large frying pan, heat the other tablespoon of oil on medium high. Add the tofu mixture and any marinade from the bowl, and cook, stirring occasionally to prevent sticking, until the bacon gets crispy edges, about 7 minutes. As you stir, you can use the spoon to break up the tofu, if you prefer it more crumbled than cubed. You’ll need to stir more frequently toward the end of cooking time. That tempeh loves to stick when the pan starts getting dry!
Pull the kale salad out of the fridge, top with the cooked tofu mixture and avocado and drizzle on the Creamy Cashew Sauce. Add more green onions, if you like, and serve.
Make the Cashew Carrot Sauce
Steam the carrots for 5-7 minutes. You want them fork-tender.
Combine the carrots, cashew butter, lemon juice, nutritional yeast, onion powder, and garlic in your blender. Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency. With a high speed blender, I haven’t needed extra water, but with a regular blender, you might need a little bit of extra liquid to get things moving smoothly.
Stir in salt and pepper, to taste.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Course Breakfast, Salad, Sauces and Dressings
Breakfast Kale Salad with Creamy Cashew-Carrot Sauce from Glue & Glitter, https://www.glueandglitter.com/breakfast-kale-salad/