Whole Earth Kale Salad

Ingredients

• 2 cups brown rice 
• 1 cup carrots shredded
• 16 ounce extra tofu diced firm
• 0.5 cup optional: dill fresh chopped
• 1 cup flat-leaf parsley fresh chopped
• 8 cloves garlic chopped
• 12 servings salt and ground pepper black to taste
• 1 bunch kale chopped
• 0.5 cup juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 0.5 large head cabbage red chopped
• 0.3 cup sesame seed 
• 0.3 cup mustard stone-ground
• 0.8 cup tamari almonds 
• 0.5 cup tamari soy sauce 
• 4 cups water 

Equipment

• bowl
• sauce pan
• whisk
• mixing bowl

Directions

1. Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
3. Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
4. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
5. Drizzle the dressing over the rice mixture; toss gently to coat evenly.