Kitchen Intuition Oct 1- Herb Marinated Seared Tofu & Kale Broccoli Salad with Tahini Dressing

Check out our newest kitchen intuition workshop featuring two simple veggie packed dishes!
RECIPES:
Herb-Marinated Seared Tofu
Recipe by NYT Cooking
Total time: 25 minutes, Serves: 2
INGREDIENTS:
3 tbsp finely chopped shallot
2 tbsp fresh lemon juice
salt & pepper to taste
1(14- to 16-ounce) block extra-firm tofu, sliced ½-inch thick and patted dry
½ cup finely chopped fresh parsley
½ cup finely chopped cilantro
½ tsp red-pepper flakes
1½ tbsp plus ½ cup olive oil
OPTIONAL: 1 tbsp dried thyme or oregano
OPTIONAL: ¼ cup chopped mint leaves, chives, dill, celery or fennel leaves
DIRECTIONS:
In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.
In a large nonstick skillet, heat 1½ tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. Transfer to a plate or cutting board and let cool slightly
Meanwhile, to the shallot mixture, add the remaining ½ cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. Season generously with salt and stir to combine. (For a smoother sauce, blitz everything in a food processor.)
When the tofu is cool enough to handle, rip or cut it into ½-inch pieces and add to the sauce. Stir to combine.
Broccoli Kale Salad With Tahini Dressing
Recipe by Walder Wellness
Total Time: 30 min, Serves: 4
INGREDIENTS:
5 cups kale, shredded (about 1 large bunch)
2 cups broccoli, chopped (about 1 large crown)
1/3 cup quinoa, dry (or 1 cup cooked)
1/4 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
Salt + pepper, to taste
Tahini Dressing:
1/2 cup tahini
2 garlic cloves
2 Tbsp lemon juice
1/4 cup water, as needed to thin dressing
Salt + pepper, to taste
1/4 cup vinegar
1 tsp maple syrup, honey or sugar
DIRECTIONS:
Cook quinoa according to package directions
While quinoa cooks, shred kale and chop broccoli into smaller pieces.Set aside.
Make tahini dressing by adding all dressing ingredients together in a small bowl. Whisk together until smooth, adjusting seasonings to taste.
Add shredded kale, chopped broccoli, cooked quinoa, dried cranberries, and pumpkin seeds to a large mixing bowl. Pour dressing over top and toss everything together well, ensuring that the dressing really coats all of the salad! Season with extra salt and pepper as needed.