Kale and balsamic tofu salad

Here's an insanely delicious recipe I made tonight when I found myself with a surfeit of kale as well as a container of nutritional yeast that's been sitting in my fridge since I dutifully bought it just after going vegan six months ago. (Does it go off? I don't want to know.)

The recipe came from Cheap Healthy Good via 101 Cookbooks and The Vegan Foodie, with a couple of small adjustments: I used nutritional yeast in the dressing instead of pecorino cheese, and I threw in some toasted pumpkin seeds. I don't really miss cheese, but the yeast gave me a blast of umami that I have to admit I loved. This salad is really, really good. Try it.

For the tofu (you can do this in advance):

• 1 lb extra firm tofu
• 3 T balsamic vinegar
• 3 T soy sauce or tamari (I used tamari)
• 2 T olive oil
• 2 t maple syrup
• 2 cloves garlic, smashed

1. Press the tofu for at least 30 minutes.
2. Whisk together vinegar, soy sauce, 2 T oil, and maple syrup(or combine in a sealable container and shake. Add smashed garlic cloves.
3. Cube tofu. Add to marinade. Marinate for at least 30 minutes, or overnight.
4. Preheat oven to 375. Line baking sheet with parchment paper. Arrange tofu cubes in a single layer.
5. Bake tofu 30-40 minutes, flipping after 20 minutes, until browned and cooked down.

For the salad:

• 1 bunch Tuscan kale (aka lacinato, aka dinosaur) about 4-5 cups cut up. I used lacinato because I happened to have it, but I'm going to use other types. 
• 2 cloves of garlic (recipe calls for half a clove, but seriously? Not in this house)
• ¼ t salt, plus a pinch
• ¼ c nutritional yeast flakes
• 3 T olive oil
• juice of one lemon (a scant half-cup)
• 1/8 t red pepper flakes
• ground black pepper, to taste
• Quarter cup toasted pumpkin seeds (a handful)

Method:

1. De-vein kale and cut into ribbons. Put in a big bowl.
2. Crush garlic and ¼ t salt together (in a mortar and pestle or in a small bowl with the butt of a knife or something). In a small bowl combine garlic/salt paste, cheese, olive oil, lemon juice, red pepper flakes, black pepper, and a pinch of salt. Whisk together.
3. Add dressing to kale and toss very well. Add tofu, and let sit for at least 5 minutes before serving.
4. Garnish with a splash of oil and the toasted pumpkin seeds.