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Ingredients

2 cups brown rice 4 cups water 1 (16 ounce) package extra firm tofu, diced ¾ cup tamari almonds ¼ cup sesame seeds 1 bunch kale, ribs removed, chopped ½ large head red cabbage, chopped 1 cup shredded carrot 1 cup chopped fresh flat-leaf parsley ½ cup chopped fresh dill ½ cup lemon juice ½ cup tamari soy sauce 2 tablespoons extra-virgin olive oil 8 cloves garlic, chopped ¼ cup stone-ground mustard salt and ground black pepper to taste

Nutrition Info

289.2 calories carbohydrate: 39 g cholesterol: : - fat: 11.3 g fiber: 5 g protein: 11.5 g saturatedFat: 1.4 g servingSize: - sodium: 782.7 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl, season with salt and black pepper.
Drizzle the dressing over the rice mixture, toss gently to coat evenly.

12 servings

This is an awesome way to use kale in a delicious salad.