Grilled Tofu Kale Salad
Pre-Op Diet
Lunch / Dinner / Vegetarian / Vegan Options
Grilled Tofu Kale Salad
Get ready for spring with this delicious and fresh pre-op and vegan friendly recipe! It’s quick to make, full
of fiber to keep you satisfied, and bursting with flavor. Stay energized and enjoy the season with this easy-
to-prepare vegetarian dish!
Consider for:
-Pre-op diet
Servings: 1
For pre-op diet: 23 – 19% of your daily caloric intake (228 kcal)
(Based on 1,000 – 1,200 Cals per day)
Macros per full recipe:
Calories: 228 Cals
Fat: 10.9 g
Carbs: 15.8 g
Fiber: 3.9g
Protein: 20.2 g
Ingredients
- 2 cups kale
- 160g firm tofu in slices
- 2 hearts of palm
- 2 tbsp lemon juice
- 1 garlic clove
- 1 tsp olive oil
Directions
1. Preheat your grill pan over medium-high heat.
2. In a small bowl, whisk together the lemon juice, minced garlic, olive oil, salt, and pepper to
make the dressing. Set it aside.
3. Place the tofu slices on the grill and cook for about 3-4 minutes on each side, or until grill marks
form and the tofu is heated through.
4. In a large mixing bowl, add the chopped kale and sliced hearts of palm.
5. Pour the dressing over the kale and hearts of palm and toss until well coated.
6. Once the tofu is grilled, remove it from the grill and let it cool slightly. Then, cut it into bite-size
pieces.
7. Add the grilled tofu to the kale salad and toss gently to combine.
8. Serve the kale salad immediately as a light and refreshing meal or side dish. Enjoy!
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