This is a quick and easy version of a salad I first discovered at Whole Earth Center in Princeton.

2 cups brown rice, cooked
1 package tofu
3/4 cup almonds
1 large bunch kale
1/2 a large red cabbage
sesame-soy vinaigrette (or any favorite vinaigrette
or oil and vinegar, to taste)

Cook the brown rice, sauté the tofu in a little olive oil, and toast the almonds lightly in the oven. Wash and finely slice the red cabbage and kale. Mix everything together in a large bowl while the rice, tofu, and almonds are still warm, and then cover the bowl with a plate for 5 to 10 minutes until the vegetables are “cooked” sufficiently. Toss with the vinaigrette and serve at room temperature.