Step 1: Prepare the Tofu. Start by preheating your oven to 400°F (200°C). Cut your tofu into bite-sized cubes and marinate it with your favorite seasonings. Bake the tofu on a lined baking sheet for about 25-30 minutes, flipping halfway through until golden and slightly crispy.
Step 2: Prepare the Vegetables. While the tofu is baking, rinse the lacinato kale under cold water. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl. Next, shred the carrots and red cabbage finely. Thinly slice the green onions and add them to the bowl with the kale.
Step 3: Make the Dressing. In a separate bowl, combine the creamy peanut butter, maple syrup, tamari, lemon juice, minced garlic, and grated ginger. Whisk until smooth. If the dressing is too thick, gradually add hot water until it reaches your desired consistency.
Step 4: Combine Everything. Once the tofu is done baking, let it cool slightly before adding it to the bowl with the kale and veggies. Drizzle the dressing over the salad and toss everything gently until evenly coated.
Step 5: Garnish and Serve. Transfer the salad to a serving platter or individual bowls. Sprinkle with sliced almonds and any other garnishes you prefer, such as sesame seeds, fresh cilantro, or red pepper flakes for a kick. Enjoy your Asian Kale & Tofu Salad (Protein-Rich!) immediately, or let it chill in the fridge for flavors to meld.
