Whole Earth Kale Salad

2 cups brown rice

4 cups water

1 (16 ounce) package extra firm tofu, diced

¾ cup tamari almonds

¼ cup sesame seeds

1 bunch kale, ribs removed, chopped

½ large head red cabbage, chopped

1 cup shredded carrot

1 cup chopped fresh flat-leaf parsley

½ cup chopped fresh dill

½ cup lemon juice

½ cup tamari soy sauce

2 tablespoons extra-virgin olive oil

8 cloves garlic, chopped

¼ cup stone-ground mustard

salt and ground black pepper to taste

Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.

Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.

Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.

Drizzle the dressing over the rice mixture; toss gently to coat evenly.