miso kale salad with miso roasted tofu

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miso kale salad with miso roasted tofu

miso kale salad with miso roasted tofuI’m so excited because I’ve found another kale salad that I love just as much as my lacinato kale salad.  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 approved?

This is also another great make ahead salad. I do prefer to eat it fresh, or within an hour of tossing it up, but it tastes amazing as leftovers the next day and even holds out to day 3. If you haven’t tried miso yet, then this is a wonderful introductory recipe, as miso does double duty as a marinade for the roasted tofu and a rich, savory layer in the dressing. The white miso compliments the lemony dressing and it’s just rich enough to add character to otherwise plain-Jane tofu. This salad can serve as a meal for 4 paired with some popovers, crusty bread or soup.miso kale salad with miso roasted tofu

miso kale salad with miso roasted tofu:

Recipe adapted from Eating Well, Fast & Flavorful Meatless Meals
serves 4

Note: You can press the liquid out of the tofu for a few hours beforehand, as this will improve it’s texture. You can also marinate it overnight in a covered container. Marinating tofu overnight will will give it a stronger flavor.

Note: You can also make tofu up ahead of time, like a day to two before, and store it covered in the refrigerator. Just re-heat it for a few minutes in a 250-degree oven before topping it on the salad.

for the miso roasted tofu:

  • 1 14-ounce package extra-firm tofu, drained and pressed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white or yellow miso paste- see picture and note below
  • 2 garlic cloves, minced

for the salad:

  • 1 bunch (whole head) lacinato kale, de-stemmed, 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 fresh lemon juice
  • 4 teaspoons white or yellow miso paste
  • 1 -2 garlic cloves, minced – I used 2 medium cloves and it tasted great
  • 1/3 cup shredded parmesan cheese

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.
DSC_0203Let’s start by preparing the miso roasted tofu. Preheat oven to 425 degrees.

Coat a large rimmed baking sheet with either cooking spray, olive oil, or you can just line it with some parchment paper, which is what I’m currently doing as baking sheets are known to leach aluminum into food.  If you’re going to use oil on your baking sheet then make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet.

Drain the tofu, wrap it in some paper towels or a clean flour sack towel and gently press out the excess moisture.  If you have more time and plan ahead, you can wrap the tofu in a clean flour sack towel and then place a heavy flat object over the tofu to press out the moisture, and let it sit for an hour.

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 down the middle to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they’re cut into even sized pieces.

cubed tofuUsing a spatula, combine the lemon juice, miso and garlic in a large bowl. Be sure to mix it together well. It will resemble a thick paste.

miso paste with lemon and garlic_Add the tofu squares to the mixture and gently toss to coat.  It may not look like there is enough mixture to cover all of the tofu, but there is.

Spread the marinated tofu in a single layer on the prepared baking sheet.

miso roasted tofuBake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.

miso roasted tofuWhile the tofu is roasting, you can make up the dressing and the salad.  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.

Whisk together lemon juice, miso and garlic in a glass measuring cup or small bowl. Slowly add in the olive oil, whisking until emulsified. Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.

miso dressingAdd sliced kale to a large salad bowl. Pour a bit of dressing over the kale and using your hands, massage the dressing into the kale. Massage the kale until it reduces down about half its size and the dressing is incorporated into kale. Taste the salad and add more dressing if needed or desired.

Note:  Add the dressing to taste.  Some heads of kale are smaller than others, so just use the amount of dressing for the amount of kale you have. 

Add in parmesan cheese, and toss to coat.
Top the salad with the roasted tofu.miso kale salad with miso roasted tofuGot leftovers?  Be sure to store the tofu and kale separately. Just re-heat any leftover tofu in a 250 degree oven until warmed, and then top it on the leftover salad. This salad tastes great day two and even day three.

You can also make a kale caesar salad wrap. Just top a whole-grain tortilla with the leftover kale salad, the warmed tofu and then smash an avocado on top and wrap it up. It’s just a fun and different way to enjoy this salad.
kale caesar salad wrap
 Like kale salads?  Then you need to try my  lacinato kale salad.  This salad has turned kale haters into kale lovers.lacinato kale salad
kale and ricotta salata salad
kale salad with delicata squash, almonds and aged cheddar
5 from 1 reviews
miso kale salad with miso roasted tofu
 
Prep time
Cook time
Total time
 
Note: You can press the liquid out of the tofu for a few hours beforehand, as this will improve it's texture. You can also marinate it overnight in a covered container. Marinating tofu overnight will will give it a stronger flavor. Note: You can also make tofu up ahead of time, like a day to two before, and store it covered in the refrigerator. Just re-heat it for a few minutes in a 250-degree oven before topping it on the salad.
Author:
Recipe type: salad
Serves: 4
Ingredients
  • for the miso roasted tofu:
  • 1 14-ounce package extra-firm tofu, drained and pressed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white or yellow miso paste
  • 2 garlic cloves, minced
  • for the salad:
  • 1 bunch (whole head) lacinato kale, de-stemmed, thinly sliced
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 teaspoons white or yellow miso paste
  • 1-2 garlic cloves, minced I used 2 medium cloves
  • ⅓ cup shredded parmesan cheese
Instructions
  1. Let's start by preparing the miso roasted tofu. Preheat oven to 425 degrees.
  2. Coat a large rimmed baking sheet with either cooking spray, olive oil, or you can just line it with some parchment paper, which is what I'm currently doing, as baking sheets are known to leach aluminum into food. If you're going to use oil on your baking sheet then make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet.
  3. Drain the tofu, wrap it in some paper towels or a clean flour sack towel and gently press out the excess moisture. If you have more time and plan ahead, you can wrap the tofu in a clean flour sack towel and then place a heavy flat object over the tofu to press out the moisture, and let it sit for an hour.
  4. Cut the block of tofu into even sized square cubes. I cut the block of tofu into 8 slices and then cut those in half down the middle to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they're cut into even sized pieces.
  5. Using a spatula, combine the lemon juice, miso and garlic in a large bowl. Be sure to mix it together well. It will resemble a thick paste.
  6. Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
  7. Spread the marinated tofu in a single layer on the prepared baking sheet.Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.
  8. While the tofu is baking you can make up the dressing and the salad. 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.
  9. Whisk together lemon juice, miso and garlic in a glass measuring cup or small bowl. Slowly add in the olive oil, whisking until emulsified. Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.
  10. Add sliced kale to a large salad bowl. Pour a bit of dressing over the kale and using your hands, massage the dressing into the kale. Massage the kale until it reduces down about half its size and the dressing is incorporated into kale. Taste the salad and add more dressing if needed or desired. Note: Add the dressing to taste. Some heads of kale are smaller than others, so just use the amount of dressing for the amount of kale you have.
  11. Add in parmesan cheese, and toss to coat.
  12. Top the salad with the roasted tofu.
  13. Got leftovers? Be sure to store the tofu and kale separately. Just re-heat any leftover tofu in a 250 degree oven until warmed, and then top it on the leftover salad. This salad tastes great day two and even day three.
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Comments 45

  1. Gretchen Von Gebhardt

    I’ve made this salad so may times I know it by heart! Last night I used Curly Kale and it was just as delicious. I always make a double-batch so that there are plenty of leftovers. Thanks for sharing this easy, energizing, and tasty recipe.

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  3. mg

    You and your recipes have turned my family into kale-salad lovers!
    Of course it didn’t hurt that I served with baked cheesy pasta :)

    Anyhow, love your blog and your friendly, assessible style of
    of writing. Thanks so much!

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      jackiegrandy

      Awesome! I’m so happy that your family has turned into kale lovers, and yes, serving it with that cheesy baked tortellini does help :) xoxo, Jackie

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  5. Andrea

    I just found your recipe; I didn’t have the tofu but I had everything else for the kale salad – and it was truly delicious. Thank you for an easy recipe that tastes amazing!

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      Author
      jackiegrandy

      Hi Andrea! Yaay, I’m glad you made and loved the kale salad. I make it tons without the tofu as well :) If you love kale salads, then you should try the lacinato kale salad on my blog. That is my absolute fave and is super easy to whip up as well. :) xoxo, Jackie

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  8. Pingback: How to de-stem and thinly slice kale | Marin Mama Cooks

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  10. Jill Shepard-Rahim

    This recipe was absolutely delicious I prepared it as written. I’ve never cared for tofu too much but I like it in this recipe. Thank you for giving me a delicious healthy recipe JIll

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      Author
      jackiegrandy

      Hi Jill! Thanks for stopping by and letting me know how the salad turned out for you. I love the tofu this way, as it gets all crispy and looses that typical tofu texture.

  11. Thomas

    Love your blog! So funny, fresh and well organized.

    Found it when googling for kale, and now I´m stuck.
    It seems kale has its renaissance here in Norway as well. I like it! Well, once in a while that is 😉

    1. Jacquelyn Grandy

      Hi Tom! Thanks for stopping by and hanging out (all the way from Norway). I hope you found some good kale recipes, (love the lacinato kale salad). If you take a look around, you will realize that I am a bit kale obsessed.

      Thanks for the sweet comment about the site being organized. I am trying to update things on the site to make it more user friendly, so I am glad you find it easy to navigate.

  12. Kat

    This looks absolutely amazing, I found it through Pinterest and want to make it soon! Miso and kale are two of my favorites. I just have to ask, why make the point of using soy-free miso when you are using it with tofu? Just curious.

    1. Jacquelyn Grandy

      Hi Kat! When I first made this salad a while back I picked up this chickpea miso because it was mild and I didn’t want a strong miso flavor. My kids love this miso so I have kind of stuck to it and haven’t tried another one. I also don’t want to much soy in my diet so I liked the fact that it was soy-free. You hear one week that to much soy is bad for you and then the next week you hear that its good for you. I just figured I would keep it at a happy medium and have the tofu with the soy and the miso without.

      You will definitely love this when you give it a try. I have had it the past two days for lunch. I also have a soba noodle dish coming up next week that I topped with the miso tofu. Its so flavorful.

  13. Christina

    Hi there! Within 5 minutes of finding your blog for the first time, I was de-stemming my lacinato kale and whipping this up! Thank you so much for this simple, clean recipe. And I love how crazy you are about kale!! While I order kale salads wherever I go, this was my first time making a raw kale salad at home. I am looking forward to reading your blog!!!
    http://sweet-and-salty-blog.blogspot.com

    1. Jacquelyn Grandy

      Hi Christina. I’m glad I found another kale fanatic. If you love this salad, then you will love my lacinato kale salad one as well. That is another pantry item dressing and so easy to throw together as well.

      It’s funny, but I’m actually making up this salad today for lunch! I already made up the miso tofu, so all I need to do is throw together the kale portion.

      Thanks for stopping by and commenting!

  14. Robin

    I enjoyed this for dinner tonight. I reduced the oil on the salad to 1/4 cup and split that evenly between olive oil and sesame oil for a little bit more flavor. I really liked it…this is going into regular rotation.

    1. Jacquelyn Grandy

      Hi Robin! I’m glad this salad worked out for you and that its going to become part of your rotation. I love it when I find dishes like that! I also love hearing about your substitutions! I might have to give the sesame oil a try next time.
      xoxo,
      jackie

  15. Vicky

    Beautiful photos and this salad sounds delicious! I love tofu and I’m sure I would love miso roasted tofu so this is definitely on my to-make list!

    1. Jacquelyn Grandy

      Hi Justine. You can totally substitute those for the kale. The original recipe called for romaine lettuce and radicchio lettuce. I just made it with the kale one afternoon and loved it! This is a pretty simple dressing that I could see used on any lettuce or green.

  16. Laura

    This salad was superb! My tofu wasn’t as pretty as yours and I skipped the parm cheese and added some black pepper. A great meal on a hot day. Love love love kale!

  17. Zoe

    I really envy all of you that are having summer holidays now. Wish that our weather will get warmer soon… This tofu salad looks so wholesome and beautiful and great for summer too 😀

  18. Amy

    This looks great, Jackie. I love kale in all its forms (and love all of your kale recipes :) and the miso + tofu flavors sound awesome! I have never experimented with miso before, but I’m seeing it around so often now that I feel like I should just commit and buy some of it already. When I do I’ll be sure to try out this.

  19. Sharyn Dimmick

    I think you should have my blog name, Jackie — your love affair with kale knows no bounds! Miso is a scary ingredient for me: whenever I have had it, I’ve found the taste overwhelming.

    1. Jacquelyn Grandy

      Hi Sharyn. You’re to funny, but it does sound like a fitting name (the Kale chronicles) since I am a bit obsessed with kale. You will like the miso I used above as it’s very mild and perfect for beginners. I actually only use this variety as I love it and it’s mild enough for the kids.

      Your fear of miso is like my fear of anchovies! Maybe we should both make each others salad and get over our fears, sound good?

    1. Jacquelyn Grandy

      So glad you made it and that it was a hit with you as well as Nate. Did you see your name in the post? I can’t wait for Zoe to try the tofu. I think I will top it on some soba noodles maybe with the miso dressing this week. I may also throw some kale in there and make it a one-bowl meal. I will let you know how it turns out.

      See you bright and early tomorrow with Stein!

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