1 tbsp olive oil
½ purple onion, chopped
½ package tofu, cut into small cubes (150 gr)
4 cups kale: preferably baby kale without stems, chopped (may be replaced with spinach or mangold)
1 cooked beet (or fresh beet), cubed
¼ cup dried cranberries (unsweetened)
Salt and pepper
Ingredients for the dressing:
1 tbsp balsamic vinegar
1 tbsp maple syrup Salt and ground pepper
Heat the oil in a large frying pan and sauté the onion until slightly browned.
Add the tofu cubes and stir fry for another 2 minutes.
Add the kale, the cranberries and the beet cubes. Season with salt and pepper.
Mix, then add the balsamic vinegar and the maple syrup.
Mix again and serve hot or cold.