Tofu Toast & Pomegranate Kale Salad

Tofu Toast and Pomegranate Kale Salad

Ingredients

Tofu Toast:

Tofu sliced a half inch thick

Arugula 1 Tbsp of chopped Cilantro 1/2 cup of Olive oil Tomatoes 3 cloves of minced Garlic Pinch of Chipotle spice Pinch of Salt and pepper (salt as needed) Whole wheat bread

Salad Ingredients:

Kale

Pomegranate

Apple

Pecan crumble:

1/4 cup of Nutritional yeast

Hand full of Pecans Pinch of Garlic powder 2 Tbsp of Olive oil (add to food processor as needed to achieve consistency) Pinch of Salt Pinch of Chipotle

Dressing:

1/3 cup of Olive oil

1/4 cup of Apple cider Vinegar 1 Garlic clove minced Salt and pepper to taste preference

Set oven to 350 degrees

Combine olive oil, cilantro, garlic, chipotle spice, salt and pepper to create marinade. Gently toss tofu slices in marinade and place on a nonstick pan. Bake until desired firmness is achieved.

Place all pecan crumble ingredients into a food processor and blend until a chunky crumble consistency has been achieved.

Separately, mix dressing ingredients in a small bowl and put to the side.

When tofu is close to being done, toast bread and layer arugula on the bread. Place tofu on top of arugula and top with sliced tomatoes.

Top Kale salad with crumble, pomegranate , sliced apples, and finished off with your vinaigrette