Chopped Kale Salad with Pan Seared Herb Tofu

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

½ cup dried quinoa or 1 cup cooked quinoa

1 block (~450 g) extra firm tofu, pressed, drained and cubed

1 tsp garlic powder

1 tsp dry thyme, divided

1 tsp cornstarch

¼ tsp salt and pepper

1 tbsp olive oil, divided

9 to 10 small Brussels sprouts, halved or quartered

1 bunch of Lactino Kale, destemmed and chopped

1 tbsp lemon juice

1 medium sized apple, I used Pink Lady

⅓ cup chopped pecans

¼ cup dried cherries

Directions at plantbasedrdblog.com

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