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Miso-Almond Power Salad with Baked Tofu

A perfect balance of macros makes this a salad that will satisfy.

Course Salads
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 458 kcal
Author Hello Veggie

Ingredients

For the dressing:

  • 6 tablespoons almond butter
  • 2 tablespoon white miso paste
  • 2 tablespoon maple syrup
  • 2 tablespoon raw apple cider vinegar
  • 2 tablespoon tamari
  • 1 2-inch piece ginger, peeled and grated
  • 1 teaspoon sriracha
  • 4 tablespoons water

For the salad:

  • 1 14-ounce package extra-firm tofu, pressed for 30 minutes and cut into 8 slices
  • 1 head romaine lettuce chopped
  • 1 cup shredded purple cabbage
  • 1 large carrot shredded
  • 1 red bell pepper diced
  • 1/2 cup sliced green onions
  • 1/2 cup cilantro leaves
  • 1/2 cup roasted cashews
  • 2 tablespoons black sesame seeds
  • 2 tablespoons hemp seeds

Instructions

  1. To make the dressing, whisk together all of the ingredients in a small bowl. If the dressing is too thick, add more water 1/2 tablespoon at a time until it reaches a pourable consistency. Set aside.
  2. Preheat oven to 400ºF.
  3. Place the tofu slices on a parchment-lined baking sheet. Drizzle them with 2 tablespoons of the dressing and turn gently to coat. Bake the tofu for 35-40 minutes, flipping halfway through the baking time, or until the tofu is just beginning to brown on the edges.
  4. Remove the baking sheet from the oven, drizzle the tofu with another tablespoon of dressing, making sure every piece is coated.
  5. While the tofu is baking, toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Divide the salad into bowls, add the baked tofu, and drizzle the dressing on top.