This kale salad can very much become a base for your everyday meals. You can serve it both as entrée or a side, and it will create an ultimate indulgent experience with a spicy kick.

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]




2 as an entrée, 4 as a side

Cooking Time





  • 1- 14 ounce block tofu
  • 4 ounces broccolini, trimmed
  • 4 ounces shiitake mushrooms, sliced
  • 1 1/2 tablespoons toasted sesame seed oil
  • 2 tablespoons garlic powder
  • 1/2 tablespoon salt
  • 2 cups baby kale, washed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tahini
  • 2 tablespoon lemon juice
  • 2 cloves garlic


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Cut tofu block into large cubes and bake in preheated oven for 30 minutes, flipping halfway. Cool on a wire rack.
  3. In a skillet over low medium heat, heat oil, garlic powder, and salt.
  4. Add broccolini and mushrooms and sauté over low heat until fragrant and browning, 5-10 minutes.
  5. Combine soy sauce, vinegar, tahini, lemon juice, and garlic in a food processor and pulse until smooth.
  6. Toss over baby kale and let rest until broccolini/mushrooms and tofu are both cooked.
  7. Combine kale salad, broccolini/mushroom sauté, and tofu and toss well.
  8. Serve!

Nutritional Information

Per Serving (side): Calories: 284| Carbs: 13g | Fat: 12g | Protein: 19g | Sodium: 256.5mg | Sugar: 13.5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.