Kale and Tofu Salad
Ingredients
- 1/2 cup millet
- 1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
- 5 tablespoons extra-virgin olive oil
- 1 bunch kale
- Juice of 1 lemon
- 3 tablespoons tahini
- 1 teaspoon honey
- Kosher salt and freshly ground pepper
- 2 cups shredded red cabbage
- 1/2 small red onion, thinly sliced
- 2 tablespoons salted roasted sunflower seeds or pepitas
- 1 tablespoon toasted sesame seeds
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