Kelp noodles are so nice to work with! I’ve posted a couple of recipes that include them here and here, but I think this salad is really wonderful. It’s a really nice dinner on a hot day–light and zesty.
1 package kelp noodles
1 large carrot
2 large zucchini
1 package collard greens
1 tsp olive oil
1 tsp lemon juice
2 tsp white wine/whiskey
3 tbsp soy sauce or liquid aminos
1 tbsp salsa
1 tsp chopped garlic
1 tsp chopped ginger
1/2 package extra-firm tofu
2 tbsp raw tahini
There are three steps here, and each of them could produce a separate dish.
Chop coarsely and sauté in olive oil. When soft, add booze and lemon juice and sauté for another couple of minutes.
Heat up the oven to 350 Fahrenheit. Make the marinade with salsa, garlic, ginger, soy sauce, and some water, make cubes out of the tofu, and let them rest in the marinade for half an hour. Then, bake the tofus. Save the marinade.
Assembling the salad
Get kelp noodles out of package and wash with water. Place in big salad bowl. Thinly slice or spiralize carrots and zucchini, and add. Mix tahini with marinade to produce a dressing, pour over noodles and veg and stir well. Add collard greens and tofu cubes and stir again, until just combined. Serve at room temperature.
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