4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce
1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.