Recipe: Swiss Chard and Kale Slaw with Spicy Ginger-Nut Dressing and Marinated Tofu

SWISS CHARD AND KALE SLAW

"There are many variations of kale slaw. This is just one that we have tried. Try adding different veggies in with the kale like bok choy, Asian cabbage, jicama, grated radishes or whatever you have. If you don't have marinated tofu, you can toss in some pumpkin seeds, nuts, sunflower seeds, tempeh or some other handy protein."

FOR THE SLAW:
1 bunch kale, medium, cut into thin strips
1 bunch Swiss chard, medium, cut into thin strips
1/3 pound carrot, grated
1 cup red cabbage
1/4 pound Marinated Tofu, cubed (recipe follows)

FOR THE DRESSING:
2/3 cup cashews, finely chopped*
2 teaspoons minced garlic
1 tablespoon minced ginger
1 (4 ounce) can green chilies
1 1/2 tablespoons tamari sauce
3/4 cup mayonnaise (or vegannaise)

Prepare vegetables and place in large bowl with chopped tofu.

Mix dressing ingredients together in a small bowl, then pour this dressing over the vegetables. Toss well and serve cold.

*For the dressing an almond butter is very nice (instead of cashews).

MARINATED TOFU

"This tofu is great plain, in a sandwich or cubed in salads!"

1 pound tofu, (firm or extra firm)
1/2 cup tamari
2 tbsp minced garlic

Cut a block of tofu into 1/2-inch wide strips and arrange on a cookie sheet or shallow pan.

Mix together minced garlic and enough tamari to cover and pour over tofu. Let sit 10 minutes, then turn tofu over and let sit another 10-15 minutes.

Lightly oil grill or frying pan over medium heat. Add tofu carefully to avoid splattering and cook until brown on both sides.

VARIATIONS:
- Add fresh or dried herbs to tamari marinade like basil, oregano, whatever sounds good. You can substitute different vinegars or red wine for some of the tamari.
- You can bake your tofu in the oven for a chewier texture.

Makes 10 cups (7-10 servings)
Adapted from: Moscow Food Co-op Cookbook
Source: Greentree Naturals Certified Organic Farms