Kale and Roast Chicken Salad with Homemade Ranch
This protein-packed salad has been keeping my crazy hunger at bay! It's crunchy, has a little acidity, and is a great choice for either dinner or work lunches.
Ok, I’ve been vacationing pretty hard the past few weeks, and fighting off a midsummer cold as well, but I’m finally back to share one of my favorite vegetarian meals that’s great for lunch or dinner – any time of year.
Tofu noodles are something that always sounds good to me. I’m not sure why. But no matter how hot it is outside, whether I have a cold, how I’m feeling or how hungry I am, I think I could always eat some. Kinda weird since I didn’t grow up eating tofu (also weird considering how much I eat nowadays), but that’s how it is.
This recipe has a new take on tofu than many of my past applications – usually I fry it in a mixture of butter and oil until it’s golden brown. This tofu, in fact, is BAKED. Yes, I’m just as surprised as you are. I didn’t do it for health reasons, more like laziness reasons, but I like the way it turned out, and I’ll definitely be trying this method in the future.
As I’m writing this, we even had a very similar thing for dinner tonight. The sesame noodle life is our way of life.
And the best part is, this is great for making ahead, too. I might store it separately from the tofu if you are making a big batch ahead, but it’s great to batch for a delicious, cold lunch.