Courtesy of Candice Kumai

If you’re not a huge curry fan, never fear, you can swap in my Lemon Olive Oil Dressing or my divine Clean Green Goddess Dressing — both perfectly delicious options with this salad.

INGREDIENTS

FOR THE SALAD

• 6 to 7 ounces baked savory organic tofu (firm or extra- rm), cubed 3 celery stalks with leaves, leaves reserved, stalks finely diced
• 1⁄4 red onion, finely diced
• 23⁄4 cups lacinato kale leaves, finely shredded, or mizuna leaves, torn
• 1⁄4 cup dried cranberries
• 1⁄4 cup raw walnuts, crushed
• 1⁄8 teaspoon sea salt (optional)

FOR THE DRESSING

• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon curry powder

First, make the dressing: In a large bowl, whisk together the mustard, mayonnaise, lemon juice, and curry powder until well combined.

Add the cubed tofu and toss in dressing to coat.

Fold diced celery, red onion, and kale into the curry tofu mixture. Add in the dried cranberries, walnuts, and sea salt (if using). Top with the reserved celery leaves and serve.

Extra tip: Celery greens are packed with flavor and nutrients. They can take the place of parsley in any dish. Toss them into salads, as well as smoothies!