Guess where I’m headed today on the kids’ first official day of summer? Six flags Discovery Kingdom. I know, scary, but it’s on the kids’ summer bucket list, and Eli has been literally begging to go for weeks (I mean it’s all he talks about). Secretly, as much as I am dreading this adventure, I think I will have a blast. Who doesn’t enjoy amusement parks?
What do Six Flags and this salad have in common? Nothing really, I just wanted to tell you all about the exciting day I have in store. So, lets move on to this amazing salad. 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 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.
miso roasted tofu:
Recipe from Eating Well, Fast & Flavorful Meatless Meals
- 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.
Oh, I forgot to mention that Eli loved this tofu (not the salad, but we are working on that). Zoe love’s both the tofu and salad. She is really turning into my kale gal.
miso kale salad:
- 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
Pour in the dressing a bit at a time (see my note below) over the kale, and mix well so that all the kale absorbs the dressing. I actually massaged my kale a bit so the kale really absorbed the dressing. You don’t have to go crazy massaging this kale salad. When I say, “massage” your kale, I literally mean, get your hands in there and massage it. You will notice that the kale reduces in size quite a bit, and what seemed like a mess of kale is now 1/2 of what it was.
Give it a try and let me know what you think!