Recently, I ate at one of my favorite vegan friendly restaurants in Scottsdale, True Food Kitchen. Although they have a lot of vegan options, I chose a “vegetarian” salad on the menu, but altered it to make it vegan.
Despite the vegan options available, I simply liked the ingredients in the vegetarian version better. So, of course, I had to ‘veganize’ it at home, and see if my family liked it as much as I did.
First, the salad is a combination of roasted vegetables and raw ones. Even though the salad is served cold, the roasted vegetable flavor is wonderful with the combination of raw vegetables.
In fact, the majority of the salad is raw, except the corn and Brussel sprouts. Even though the vegetables are cooked, I waited until they the vegetables were room temperature. This way, the rest of the salad won’t wilt when the hot vegetables are introduced.
Also, I added baked tofu to the top, and created an oil-free champagne vinaigrette dressing, which is tangy yet slightly sweet.
As usual, with kale, feel free to dress the salad in advance. Make sure you hold off on adding the avocado before serving, since it turns brown quickly.