Miso–Sesame Tofu Power Salad

Ingredients

For the Tofu

• 1 block firm or extra-firm tofu, pressed

• 1 tsp ginger powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp allspice

• 1 tsp cinnamon

• 1 tsp ground cloves

• 1 tsp chili powder

• Liquid aminos (enough to coat the tofu)

For the Miso Dressing

• 2 Tbsp neutral oil (avocado or grapeseed)

• 1–2 tsp minced fresh ginger

• 1–2 Tbsp apple cider vinegar (Bragg)

• 1–2 tsp Korean miso paste (Dave’s Gourmet or similar)

• 1 tsp sesame oil

• Water, to thin

For the Salad Components

• 1 bunch kale, stemmed and chopped

• 1 small red onion, thinly sliced

• 1–2 sweet potatoes, peeled and cubed

• 1 cup cooked quinoa

• 2 cups shredded purple cabbage

• Oil, for sautéing and roasting

• Salt & pepper, to taste

Instructions

1. Prepare the Tofu

1. Press the tofu for at least 15 minutes to remove excess moisture.

2. Cut the tofu into evenly sized cubes.

3. In a bowl, combine ginger powder, garlic powder, onion powder, allspice, cinnamon, clove, and chili powder.

4. Add enough liquid aminos to create a loose marinade and toss in the tofu.

5. Marinate for 30 minutes to 1 hour.

6. Heat a lightly oiled skillet over medium-high heat and sauté the tofu until browned and crisp on all sides. Set aside.

2. Make the Miso Dressing

1. In a small bowl or jar, whisk together the oil, minced ginger, apple cider vinegar, miso paste, and sesame oil.

2. Add water, a teaspoon at a time, until the dressing reaches your desired pourable consistency.

3. Prep the Vegetables

1. Place the kale in a large bowl and massage half of the miso dressing into it until the leaves soften and darken.

2. In a separate bowl, toss the sliced red onion and cubed sweet potato with the remaining dressing.

4. Roast the Sweet Potatoes & Onion

1. Preheat the oven to 450°F (230°C).

2. Spread the dressed onions and sweet potatoes on a lined baking sheet.

3. Roast for 30 minutes, flipping halfway through, until caramelized and tender.

5. Crisp the Quinoa

1. Cook quinoa according to package directions.

2. Spread the cooked quinoa on a baking sheet and roast at 450°F until golden and crunchy, checking and stirring occasionally.

6. Assemble the Salad

1. In a large serving bowl, arrange the massaged kale, roasted sweet potatoes and onions, crunchy quinoa, shredded purple cabbage, and sautéed tofu.

2. Toss everything together or serve in grouped sections, as shown.

3. Add extra dressing if desired.