Kale Salad with Crispy Tofu

Ingredients

• Lentils

  Sprouted, raw

  15 ⁹⁄₁₆ tbsp or 75g

• Quinoa

  Uncooked

  7 ¹⁄₁₆ tbsp or 75g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ¹³⁄₁₆ cup or 200g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Cornstarch

  1 tsp or 3g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Pumpkin

  Raw

  1 ⁵⁄₁₆ cup, cubed or 150g

• Kale

  Raw

  8 cup, chopped or 536g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pour the lentils and quinoa in a saucepan and add 450 grams of cold water.
2. Heat , once the water boils ; cook for 20 minutes.
3. Cut the tofu into cubes.
4. Mix the flour and cornstarch together and roll the tofu cubes in this mixture.
5. Then roll in sesame seeds .
6. Peel the pumpkin and cut into cubes.
7. Heat the griddle and pour it generously with sesame oil .
8. Cook pumpkin and tofu cubes .
9. Pour over tofu dice sesame seeds .
10. Add salt and pepper on pumpkin.
11. Leave to fry few minutes.
12. Wash the leaves of kale , remove the odds and tear pieces of leaves .
13. Raise the plate : put the lentils and quinoa mixture into the bottom .
14. Add the pumpkin and tofu cubes and a few pieces of kale

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