I’m so excited because I have found another kale salad that I love just as much as my lacinato kale salad. Wendy, Debbie & Amanda, you have to try this. This is going to be another weekly go-to salad for me. I love this salad so much that I ate a whole head of kale on Friday as well as made a fresh batch up for dinner on Saturday, and had leftovers for lunch on Sunday. It was a kale filled weekend for me. This salad is great on its own, but top it off with the miso roasted tofu and you have yourself a substantial lunch or dinner. Did I mention that this salad is also kid and hubby approved?
This is also another great make ahead salad. I do prefer to eat it fresh or within the hour of tossing it up, but it tasted amazing as leftovers the next day and even holds out to day 3 (actually my hubby likes it better the next day, go figure). I re-heated the leftover tofu in a pre-heated 250 degree oven for just a bit, and then topped it on the leftover salad. You don’t even have to re-heat the tofu, I just did because I wanted to. It tastes great, all warm on the cool salad.
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons, miso – see picture and note below
- 2 cloves garlic, minced
Below is a picture of miso. You can find it in the refrigerated section of your grocery store usually by where the tofu is kept. Miso is a fermented soybean paste that adds flavor to dishes such as soups, sauces and salad dressings. It is high in protein, and rich in vitamins and minerals. It’s available in different colors, white, yellow, red & brown. If you want a milder flavor then go with yellow or white. If you want a stronger flavor then go with a red or brown miso. The lighter the color, the milder the flavor. I chose this yellow chickpea miso because I wanted a milder flavor and this version is soy-free.
Preheat oven to 425 degrees.
Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. Cut the block of tofu into square cubes like the picture below. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
Spread the marinated tofu in a single layer on the prepared baking sheet.
You can really do so much with this tofu. You can throw it on any other salad of choice, eat it on its own or top it on your favorite pasta. The choices are unlimited. We love it topped on some cold soba noodles with summer vegetables.
We also love it in a vegetarian banh mi sandwich.
miso kale salad:
Recipe adapted from Eating Well, Fast & Flavorful Meatless Meals
Note: This is not a make ahead dressing, as it does not sit well on it’s own. I would make it up and then toss it with your kale. Once mixed with the kale, it sits well.
printer friendly recipe
- 1 bunch (whole head) lacinato/dinosaur kale, curly kale or red kale, large stems removed, thinly sliced – to see a step-by-step demonstration on how to de-stem and slice kale – click here.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 4 teaspoons miso
- 1 clove garlic, minced – I used 2 medium cloves and it tasted great
- 1/3 cup grated parmesan cheese
Whisk together the oil, lemon juice, miso and garlic in a glass measuring cup or small bowl.
Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.
Give it a try and let me know what you think!