Phase 2 | Serves 2 | Prep Time: 20 minutes | Total Time: 20 minutes

Ingredients

FOR THE SALAD:

• 8 ounces extra firm tofu
• 4 cups kale, stemmed and torn into small pieces
• 1 cup fennel, thinly sliced
• 2 shallots, thinly sliced

FOR THE DRESSING:

• 2 tablespoons tamari
• 2 tablespoons apple cider vinegar
• 1 teaspoon freshly grated ginger
• ½ teaspoon stevia or xylitol

Directions

1. Cut the tofu into ¼-inch thick slices and pat them dry.
2. In a nonstick skillet over medium-high heat, brown the tofu slices, about 4 minutes on each side. Set them aside.
3. Meanwhile, in a large bowl, combine the kale, fennel, and shallots.
4. In a jar or lidded bowl, combine the tamari, vinegar, ginger, and stevia or xylitol. Shake until the dressing is well combined.
5. Top the salad with the cooled tofu slices. Drizzle with the salad dressing.