At the top of your New Year’s resolution list are the vows to eat more kale and more tofu, right?

They should be.

Especially when they’re combined in this healthful salad that tastes so delicious that you’ll forget it’s even good for you.

“Kale in Peanut Butter-Tofu Sauce” is so satisfying that even my husband Meat Boy inhaled it even though there are no meat products in it.

The recipe is from “Hiroko’s American Kitchen” (Andrews McMeel), of which I recently received a review copy. The book is by Hiroko Shimbo, an authority on Japanese cuisine who is also a trained sushi chef.

It features 125 straightforward recipes that make cooking Japanese food at home much simpler with Shimbo’s tips and substitutions when you can’t find certain ingredients at your local market. Don’t have dashi? Use low-sodium chicken stock instead. No Japanese curry powder in your pantry? Reach for Madras curry powder instead. Don’t want to make kelp stock? Plain water will do in a pinch.

This particular dish tastes like one of those pricey prepared salads you’d find at Whole Foods.

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