Kale Salad with Marinated Tofu & Avocado

The Chef: Colleen

The Menu: Another delicious marinated kale salad topped with sesame-soy tofu and big hunks of fresh avocado. Delish!

The Goods: Although it doesn't seem like it, I really don't eat kale salad every single day for lunch. Sometimes I mix it up with leftovers or a bagel sandwich, other times I go out to lunch with colleagues or for business meetings. I promise! But today the sun is shining, and I couldn't have been happier sitting on the VNHQ deck with fellow staffers eating my marinated kale salad. The dressing was extra zesty due to the (very welcome) gift of lemons from editor Jenn Chen's mom—picked fresh from her new Berkeley backyard. And the tofu was baked with soy sauce, sesame oil, and maple syrup for a really nice glazed addition to the salad. Despite striving to be healthy today, I can't stop thinking about doughnuts after hearing the big news that Seattle-based Mighty-O Donuts won Food Network's Donut Champions last night. The vegan lifestyle has officially taken over the world, and we couldn't be more thrilled to be a part of it. Happy Tuesday!

Bad-Ass Breakfast

The Chef: Mighty-O Donuts

The Menu: Oh, just your basic organic, vegan doughnuts in plain, chocolate glaze, chocolate glaze with peanuts, maple glaze, and plain glaze with sprinkles varieties. Yep, just another day in paradise.

The Goods: Holy hell. If there is one right way to start off tax day, this is it. Joseph and Colleen were in Seattle this past weekend for the first-ever Seattle Green Festival, and they came home bearing the amazing bounty you see before you. We, um, love Joseph and Colleen. Like, a lot. In case anyone is curious, doughnuts are at the apex of the VegNews food pyramid. Thanks guys!