Golden Tofu Ingredients

• 1 block extra firm tofu (recommended: Trader Joe’s High Protein Super Firm Tofu)

• 3 tablespoons Borealle Black Salt Smoke (or seasoning alternative)

• ¼ cup water

• 2 tablespoons low-sodium soy sauce or tamari

• 1 teaspoon apple cider vinegar

Alternative Seasoning Options:

• Nutritional yeast, garlic powder, onion powder, salt, and pepper

• Nutritional yeast, bouillon, and pepper

Dressing (Using Borealle Blend) Ingredients

• ½ package Creamy Cashew Borealle Blend

• 3 tablespoons aquafaba (liquid from canned chickpeas)

• ¼ cup water

• ½ teaspoon vegan Worcestershire sauce

• Juice of ½ small to medium lemon

• Zest of ½ small to medium lemon (optional)

• 2 teaspoons Dijon mustard

• 1 teaspoon capers and brine

• 1 clove garlic, minced (optional)

• 1 sheet snack-sized nori (optional)

• Salt and pepper to taste

Alternative Dressing (Without Borealle Blend):

• ¾ cup raw cashews, quick soaked and drained

• ¼ cup water

• 3 tablespoons aquafaba

• 2 teaspoons Dijon mustard

• 1 teaspoon capers and brine

• Juice of ½ small to medium lemon

• Zest of ½ small to medium lemon (optional)

• ½ teaspoon vegan Worcestershire sauce

• 1 sheet snack-sized nori (optional)

• Salt and pepper to taste

Smoky Chickpea Croutons Ingredients

• 1 can chickpeas, drained and rinsed

• Olive oil spray

• Borealle Black Salt Blend (or spice of choice)

  For Sweet & Smoky Chickpeas:

  • 1 tablespoon maple syrup

  • ½ teaspoon smoked paprika

  • Pinch of cayenne pepper

  • Pinch of black pepper

  • Pinch of cinnamon

• Salt and pepper to taste

Kale

• 1 bunch kale, stems removed and leaves chopped

• Juice of ½ small lemon (for massaging)

Golden Tofu Instructions

1. Freeze & Thaw Tofu:

   - Freeze extra firm tofu (I recommend Trader Joe’s High Protein Super Firm Tofu) for at least 6 hours.  

   - Thaw completely, then squeeze out as much water as possible using your hands.  

   - Press the tofu for 10-15 minutes to remove any remaining moisture.

2. Make the Marinade: 

   - 3 tablespoons Borealle Black Salt Smoke  

   - ¼ cup water  

   - 2 tablespoons low-sodium soy sauce or tamari  

   - 1 teaspoon apple cider vinegar  

   Alternative Marinade Options:

   - Nutritional yeast, garlic powder, onion powder, salt, and pepper  

   - Nutritional yeast, bouillon, and pepper

3. Bake:

   - Preheat the oven to 350°F (175°C).  

   - Bake the tofu for 30-45 minutes, flipping halfway through, until golden and crispy.  

   - Let it cool slightly before adding to the salad.

Creamy Caesar Dressing (Using Borealle Blend) 

   - ½ package Creamy Cashew Borealle Blend  

   - 3 tablespoons aquafaba  

   - ¼ cup water  

   - ½ teaspoon vegan Worcestershire sauce  

   - Juice of ½ small to medium lemon  

   - Zest of ½ small to medium lemon (optional, for more lemon flavor)  

   - 2 teaspoons Dijon mustard  

   - 1 teaspoon capers and a little brine  

   - 1 clove minced garlic (optional, if you like it garlicky)  

   - 1 sheet snack-sized nori (optional, for extra umami)  

   - Salt and pepper to taste

Alternative Dressing (without Borealle Blend): 

   - ¾ cup raw cashews, quick soaked and drained (soak in boiling water for 10 minutes, then rinse and drain)  

   - ¼ cup water  

   - 3 tablespoons aquafaba  

   - 2 teaspoons Dijon mustard  

   - 1 teaspoon capers and a little brine  

   - Juice of ½ small to medium lemon  

   - Zest of ½ small to medium lemon (optional)  

   - ½ teaspoon vegan Worcestershire sauce  

   - 1 sheet snack-sized nori (optional)  

   - Salt and pepper to taste

Blend all ingredients until smooth.

Smoky Chickpea Croutons

1. Roast Chickpeas: 

   - Preheat oven to 425°F (220°C).  

   - Prepare baking sheet with parchment paper.

   - Roast chickpeas plain (no spices at first) to prevent burning.  

   - Store roasted chickpeas in an airtight container for later use.

2. Season when ready to serve: 

   - For a sweet & smoky variation, try maple syrup, smoked paprika, cayenne, black pepper, and a dash of cinnamon.  

Heat ½ cup maple syrup in a saucepan, let it come to a boil then turn down heat. Let the syrup thicken. Add spices to syrup. Pour over chickpeas. Let cool and harden. 

   Option 2: Lightly spray with olive oil and toss with Borealle Black Salt Blend.  

   Option 3: Simply use salt and pepper or whatever other flavors call to you.

Kale Preparation

Massage the Kale: 

   - Before assembling the salad, massage the kale with lemon juice for about 30 minutes to soften the leaves.

Assembly

1. Toss the massaged kale with the Caesar dressing.

2. Top with the golden tofu and smoky chickpea croutons.

3. Serve immediately and enjoy!

Notes:

Keep extra croutons in an airtight container after they have cooled completely. 

Any extra tofu can be reheated in the oven are “re-crisped”. Eat in sandwiches, other types of salads or as nuggets on their own.