Tofu Ricotta Balsamic Beet Salad

0 Break the tofu into pieces and add to a food processor with the rest of the ricotta ingredients. Pulse until combined, creamy but not overly smooth. Season to taste with salt and pepper.
1 Next, prepare the pecans by adding them a cast iron skillet over medium heat and toasting for 5 minutes until fragrant, stirring frequently. Add in the maple syrup, coconut sugar and sea salt, stirring frequently until caramelized - just for about a minute or two. Immediately transfer to a baking sheet to cool.
2 Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender.
3 Then, add the ingredients for the dressing to a jar and whisk to combine, or puree in a blender for an extra thick and creamy result. Season to taste.
4 Assemble the salad by adding the kale to a large shallow bowl or platter and topping with dollops of the ricotta. Add the chunks of marinated beets and sprinkle with the toasted pecans. Drizzle with the dressing right before serving.