Aug. 7, 2014 at 10:05 AM ET
By now, you've probably had kale every which way—but chances are you haven't had fresh kale tossed with silky tofu in a spicy-sweet Sriracha dressing. This recipe by chef Michael Ferraro of New York City's Delicatessen restaurant calls for two types of tofu (firm and silken), and the best part is that you don't need to cook it at all. Just toss the firm tofu with a tangy vinegar-lemon-olive-oil mix, and mix the silken tofu into a simple Sriracha dressing. Then serve over fresh kale for a delicious, healthful main course. Want more ideas? Download the complete shopping list and all of our recipes for No-Cook Week.
Fresh kale with tofu and spicy Sriracha dressing
For the tofu:
For the dressing:
For the kale
Gently place diced tofu in a bowl with lemon, rice wine vinegar and olive oil. Season with salt and pepper.
Blend together silken tofu, chili sauce, Sriracha, rice wine vinegar, mirin, garlic, shallots, honey and lemon juice. Drizzle in vegetable oil; season with salt and pepper. Set aside.
Toss the kale, cashews, raisins, bean sprouts, and mushrooms with the dressing. Separate onto four plates. Add 2 ounces of tofu to each. Top with the wasabi furikake (optional).