This kale salad is inspired by the perfect one at Angelica Kitchen in the East Village.  Angelica’s is all plant-based and it’s one of my go-to spots for an incredibly nourishing, heart-warming meal. Their kale salad is super simple – it’s just kale with miso marinated tofu feta, sun-dried tomatoes, and walnuts with a light lemon dressing.  I order it so often (usually with a thick slice of their gluten free cornbread) I knew it was time to create my at home version.

  • 1 head of kale, washed and very thinly sliced
  • Handful of raw walnuts, roughly chopped
  • Handful of sun dried tomatoes, thinly sliced
  • 1 garlic clove
  • Lemon
  • Olive oil

Tofu Feta

  • 1/2 package of tofu, drained
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons miso
  • Herbs (dried basil/rosemary/oregano both work great)
  • Pinch of salt
  • Nutritional yeast (I used about a tablespoon)
  • Teaspoon of water

Smash a garlic clove in a little bit of olive oil and set aside to marinate.

In a bowl, use to your fingers to break up the tofu into big pieces.  In another small bowl, combine all the ingredients for the tofu and mix well. Add to the tofu and mix in with with your fingers. Set aside to marinate.

Massage the thinly sliced kale with a pinch of salt (or garlic salt), and a little bit of the oil that the garlic has been marinating in.  Massage until slightly wilted and bright green.  Add in the roughly chopped raw walnuts and sun dried tomatoes and mix well.  Add a generous squeeze of lemon to taste, along with a pinch more salt as needed.

Gently stir in the tofu feta.