African Kale and Sweet Potato Salad w/Tofu and Peanut Sauce

I don't know what's wrong with me lately; I haven't been very creative in the kitchen.  Actually,  I haven't been in the kitchen very much at all. This month has been filled with double band practices, tour life, and Treefort Music Festival. BandMan and I have been partying hard with little to no time to eat. We've been eating a lot of carrots and peanut butter and leftover vegan food from his work.

This is my first taste of being back in my kitchen after what feels like a month long furlough. The dish scores pretty low on the inventive scale but makes up for its below average rating in taste and health.

2 bunches of kale, destemmed and torn into large peices
2 medium yams, peeled and cubed
1/2 head of purple cabbage, sliced thin
1/4 c olive oil
2 tbsp red wine vinegar
juice from 1/2 lemon
2 tbsp minced garlic

1 tbsp minced ginger
1 1/2 tsp chili powder
1 tsp paprika
1 package of tofu, cut in eigths
1 c peanut butter
1 c vegetable broth
sriracha, chili powder, cumin, ginger, to taste
  1. preheat your oven 375. After tossing your yams in a bit of olive oil and sprinkling them with salt and pepper, toss them in the oven to cook until tender (About 30-45 minutes).
  2. When the yams are almost done, blanch your kale by bringing them to a boil for a minute or two and then soaking the kale in cold water to stop the cooking process.  While the kale is cooling, combine the ingredients to make a dressing (olive oil - paprika).
  3. Combine the blanched kale, roasted yams, and raw cabbage; toss in your dressing and set aside to let marinate. 
  4. While the kale salad is marinating, crank that oven up to 425 and put in the tofu to cook up.
  5. While the tofu is cooking, blend the peanut butter, water, and sriracha. 
  6. Once the tofu is cooked to your liking, lay it down on a bed of that African kale salad and cover it up with your tasty peanut sauce.
  7. Gobble. Gobble. Little doggy.


Popular Posts