Please note this post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central. All opinions are my own. I received product samples to facilitate my review.
How Can a Salad Kit Help Me?
Putting together a satisfying weeknight meal can feel like a challenge. When you think “salad kit” you might picture leafy greens meant to be eaten raw, not something you’d cook in a stir-fry. But some bagged salad mixes are full of hearty, versatile vegetables that work beautifully both raw and cooked.
I used an Eat Smart Sweet Kale Gourmet Vegetable Salad Kit in this recipe because the mix includes broccoli stem strips, Brussels sprout slices, chopped kale, cabbage, and chicory — all great for a quick stir-fry. The kit also includes a cranberry and pumpkin seed mix that adds texture and color.
Please note: the included dressing is not vegan and is not used in this recipe; I gave it to a non-vegan friend. Everything else in the kit is ready to use, already chopped, and makes dinner prep fast and simple. Using pre-cut veggies shortens prep time and makes it easier to get a healthy meal on the table any night of the week.
Don’t forget you can substitute other prepared vegetable mixes like broccoli slaw or coleslaw blends in many recipes. They’re great additions to appetizers, pasta, side dishes, or hot and cold salads when you want extra veggies without extra chopping.
Quick and Easy Tofu Superfood Stir-fry
Ingredients
Sauce Ingredients
- 1/4 cup low sodium soy sauce
- 1/4 cup water or vegetable broth
- 1/4 cup maple syrup
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon organic cornstarch or tapioca starch
Stir-fry Ingredients
- 1 (12 oz / 340 g) bag Sweet Kale Eat Smart Gourmet Vegetable Salad Kit (do not use the included dressing)
- 1 batch crispy tofu (see note)
Instructions
- Mix all the sauce ingredients except the cornstarch or tapioca starch.
- Open the salad kit and remove the inner packet. Discard the dressing (not used here) but keep the cranberry and pumpkin seed mix.
- Heat a large sauté pan over medium-high. When hot, add all but 1/4 cup of the prepared sauce, then add the salad mix (kale, green cabbage, broccoli, Brussels sprouts, and chicory) along with the cranberries and pumpkin seeds.
- Whisk the starch into the reserved 1/4 cup of sauce, then pour into the pan once the vegetables are tender. The sauce will thicken; toss in the crispy tofu and stir to coat.
- Serve over steamed brown rice or cooked quinoa.
Nutrition
Try More Recipes
- Vegan Kale-Stem Creamy Sauce
- Slow Cooker Lentil Quinoa Taco Filling
- It’s Pumpkin Drink Time! Vegan Pumpkin Spice Frozen Coffee
