Not Your Grandma’s Waldorf Salad with Crispy Tofu

Combine quinoa with 1 cup water and ½ teaspoon of salt in a pot. Bring to a boil then reduce to a gentle simmer and cover. Cook for 18 minutes then fluff and turn off heat. Let it sit until you’re ready.

Drain and press the tofu between paper towels to get it really dry. Dice into 1” cubes and toss with the cornstarch, paprika, and a pinch of salt. Heat a large skillet over medium-high heat and add a teaspoon of the oil. Add the coated cubes and sear on all sides; about 1 - 3 minutes each side until golden and crispy. Remove to a paper towel lined plate.

In a small bowl, stir together the mayo, sour cream, and buttermilk. Zest in the lemon, then add the juice. Add a pinch of salt and pepper. Stir in the honey. Put the dressing in the fridge.

Wash and drip/shake dry the kale leaves. Slice off the thickest lower stems. Stack a few leaves together and slice them into strips about ⅓” thick. Place in a large bowl.

Add remaining 1 teaspoon olive oil and a ½ teaspoon of salt. Massage the kale with your fingertips until it’s darker green and reduced by about half in volume. Set aside.

Dice the apple into ½” pieces. Dice the celery. Slice the grapes in ½. Coarsely chop the parley. Add all to the kale. Add the raisins and toss.

Slice baguette on an angle. Brush with a bit of olive oil and a pinch of salt. Place in a sauté pan over high heat until they’re toasty and golden brown. Remove and add the walnuts to the pan and toast them for 1 - 2 minutes until fragrant; chop.

Whisk the cold dressing and pour it over the salad to taste. Toss as you go to get the right amount. Add in the walnuts. Add the tofu cubes.

You can either toss in the quinoa in and make 1 fully mixed up salad, or serve the salad with a little scoop of quinoa on the side. Add crispy bread on the side.