Kale Salad With Crispy Tofu

• 6 1/4 tablespoons lentils
• 7 1/16 tablespoons quinoa
• 7 ounces tofu
• 1 tablespoon flour
• 1 teaspoon cornstarch
• sesame seeds
• 5/8 cup pumpkin
• 4 leaves kale
• sesame oil
• salt
• pepper

1. Pour the lentils and quinoa in a saucepan and add 450 grams of cold water.
2. Heat , once the water boils ; cook for 20 minutes.
3. Cut the tofu into cubes.
4. Mix the flour and cornstarch together and roll the tofu cubes in this mixture.
5. Then roll in sesame seeds .
6. Peel the pumpkin and cut into cubes.
7. Heat the griddle and pour it generously with sesame oil .
8. Cook pumpkin and tofu cubes .
9. Pour over tofu dice sesame seeds .
10. Add salt and pepper on pumpkin.
11. Leave to fry few minutes.
12. Wash the leaves of kale , remove the odds and tear pieces of leaves .
13. Raise the plate : put the lentils and quinoa mixture into the bottom .
14. Add the pumpkin and tofu cubes and a few pieces of kale

lentils, quinoa, tofu, flour, cornstarch, sesame seeds, pumpkin, leaves kale, sesame oil, salt, pepper

Taken from www.yummly.com/recipe/Kale-Salad-with-Crispy-Tofu-1703079 (may not work)