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Finely slice the kale, Brussels sprouts and cabbage. I highly recommend using a food processor with a shredding blade for this step. Simply add them to the opening of the food processor while the blade is spinning to get fine slices. Alternatively, use a sharp knife to slice kale, Brussels sprouts and cabbage as finely as possible.
Place all of the salad ingredients in a jar or blender, shake or blend until emulsified. Pour the dressing on the salad. Message with clean hands until the kale has softened. Don’t skip this step!
Add the parsley, pumpkin seeds, and chopped avocado. Top with tofu or another protein of choice and toss. Store in the fridge 3-4 days.
For Pan Seared Tofu: wrap tofu in paper towels and gently press to release the liquid. Slice extra firm tofu into 1 inch cubes. Heat a ceramic/non-stick pan to medium-high heat. Add a light layer of avocado or olive oil. Once the pan is fully heated, add the tofu to the pan. Lightly salt and pepper. Let cook for 5-6 minutes per side. Flip and continue to crisp four of the six sides of tofu.
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