Kale and tofu salad

I got this recipe off of Cheap, Healthy, Good a few months ago but just got around to making it. Believe it or not, I had never had raw kale, and I was a bit wary. I didn't think it would taste bad, but I didn't think kale's bitter green virtues would be accentuated by raw consumption. I was wrong. I think I still prefer the just-wilted taste, but the raw kale was a nice change of pace. I was also wary of the combination of soy sauce and balsamic vinegar, but it was pretty good. The only thing is that I found it overly flavored when I made it the first time. I had let it sit in the marinade for several hours. I think just a 30-minute marinade is ideal.

Kale and tofu salad, slightly modified from this post.

1 pound extra firm tofu

3 tbsp balsamic vinegar

3 tbsp soy sauce

2 tbsp olive oil

2 tsp honey

4-5 cups chopped kale (I just used regular curly kale, but any kind would probably be good)

1/4 cup grated parmesan cheese

3 tbsp olive oil

Juice of 1-2 lemons

Salt and pepper

Cube the tofu. Mix together next 4 ingredients and marinate tofu in them for about 30 minutes. Place tofu on oiled baking sheet and pour excess marinade over it. Cook tofu in 375 oven for about 30 minutes, flipping after 20 minutes.

Put the kale in a big bowl. Mix together next four ingredients and adjust acidity and seasoning to taste. Toss kale with dressing. Add tofu.