Asian Vegetarian Protein Salad
1 bundle of kale
1 pound package of firm tofu
1 can red kidney beans
4 oz. chopped tamari almonds
2 oz. sesame oil
2 oz. soy sauce
1 oz. white rice vinegar
1 oz. sesame seeds
salt and pepper to taste
Tear or chop kale into small pieces in a large bowl. Slice tofu into cubes, rinse cooked kidney beans, chop almonds and sprinkle all on top. Mix dressing separately or just add to the top in this order: sesame oil, soy sauce, rice vinegar, sesame seeds, salt and pepper.