Meals for the Mind

Ingredients:

• 1 350 g package of firm tofu, drained and patted dry
• 1 cup kale, chopped 
• ⅓ cup Persian cucumber, sliced 
• ⅓ cup canned chickpeas, rinsed and drained 
• 1 medium zucchini, sliced in half-moons
• 1 avocado, cubed  
• 2 tablespoons olive oil
• 1 teaspoon salt 
• Pepper, to taste 
• 1 lemon 
• ½ red bell pepper, sliced 

Instructions: 

1. Begin by rinsing and draining the can of chickpeas. 
2. Prep the vegetables by removing the stems from the kale and chopping them into bite-size pieces. Slice the bell pepper and cucumber thinly. Cut the zucchini into slices then cut the slices in half to make half moons. Set vegetables aside.
3. Cut the tofu into 1-inch cubes. Press the cubes between 2 sheets of paper towel to dry completely.
4. Heat up a medium pan to high heat and add the olive oil, tofu, salt, and pepper. Reduce heat to medium and cook for 4-5 minutes until lightly browned, then add zucchini and cook for 2-3 minutes. Remove from heat. 
5. In a small bowl add the cubed avocado and mash using a fork. Add the juice of the lemon, salt, and pepper to taste, then stir well.
6. In a large bowl, lay the chopped kale. Over the kale add the tofu and zucchini, chickpeas, cucumber, and red bell pepper then pour the avocado dressing over.