I’ve been dying to make a version of Earls’ Warm Kale Salad, and this evening I decided to give it a try.

Here’s my version:

Warm Kale Salad with Grilled Brussels Sprouts and Marinated, Baked Tofu

1/2 lb. halved brussels sprouts (microwaved and then grilled)

smoky-maple marinated baked tofu (1 package of the puffy stuff!)

2 heads of romaine

6 ounces baby kale

¼ cup pecans, crumbled

¼ cup (60 ml) dried cranberries

¼ cup (60 ml) sliced red onion

1 large tomato, diced

Combine the leftover tofu marinade with a couple of tablespoons of savoury cashew cream and warm for 30 seconds in the microwave. Toss it all together–yum yum! Any creamy dressing warmed would work.

James wanted twice as much tofu and half as many brussels sprouts. I’ll admit to going a bit crazy with the brussels sprouts–a vegetable I previously scorned, but with which I am now obsessed! Just look at those grilled miniature cabbages–nomnomnomnom….