1/2 lb. firm tofu
small-med sized bunch of kale, chopped in thin ribbons
2 large carrots, grated
almond butter dressing
3 T almond butter (I used raw)
1 tsp. soy sauce
1 T rice vinegar
water, as needed
1 T honey
1 T grated ginger
1 tsp. minced garlic, or more to taste
few drops sesame oil, optional
Drain tofu and wrap in dishtowel for 5 minutes to absorb some of the water. Cut into small 1/2" cubes. Add 1 tsp. olive oil to frying pan (I use cast iron) set on med-high heat and stir fry for 5-10 minutes, until lightly browned. Remove from heat.
Mix together all of the ingredients for almond butter dressing. Add more soy sauce if desiring a saltier dressing. Add enough water so that the dressing is a little thinner than ranch dressing and stir well.
In a large bowl, mix together dressing, carrots and kale, and tofu. If mixture is lacking flavor, add a little bit more almond butter and rice vinegar. Considering how large your bunch of kale is (or isn't), it's better to play with it a bit. Let sit for 2 hours and enjoy. Keeps well in refrigerator for several days.