1 pkg Soyganic Smoked Tofu Original sliced into medium sized cubes
1 bunch kale, stems removed
2 tbsp olive oil For the dressing:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest (optional)
1 tbsp miso paste
1 clove garlic, minced
2 tsp stone-ground mustard
1 tbsp maple syrup
Pinch of pepper
Pinch of salt
In a bowl whisk together all the dressing ingredients.
Remove stems from kale, and slice thinly, place in a large bowl. Add two tablespoons of olive oil over the kale and massage the salad with your hands (this enhances kale’s flavour and softens the leaves).
Toss with the dressing and the sliced tofu and serve.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House