A hearty kale salad with crisp bell pepper, spicy buffalo tofu, crunchy almonds, and topped with creamy vegan ranch dressing.
Meanwhile, place the chopped kale in a large bowl and sprinkle the kosher salt over it. Pour the white vinegar over the salted kale, and add hot water to cover. Allow the kale to soak for 30 to 60 minutes.
Nutrition facts exclude dressing.