This almond miso tofu salad is all about the amazing dressing. So much so you can really add the tofu and dressing to whatever veggies you’ve got lying around and it’ll be an absolute winner. Crunchy, full of flavour and oh so easy to prepare!
The recipe is from Oh My Veggies
For the Almond Miso Dressing
- 3cm piece ginger
- 3 tbs almond butter
- 1 tbs miso paste
- 1 tbs maple syrup
- 1 tbs apple cider vinegar
- 1 tbs soy sauce
- 1/2 tsp sriracha
- 2 tbs water
For the Salad
- 500g firm tofu
- 1 cup cabbage (red or white, or a combination)
- 1 carrot
- 1 red capsicum
- 1/2 cup coriander
- 1/3 cup cashews
- 1-2 tbs sesame seeds
- Preheat oven to 200C
- Peel and grate the ginger then combine with the remaining dressing ingredients, except the water. Whisk to combine then gradually add the water, whisking until smooth and pourable. Add additional water if it’s too thick.
- Press the tofu then cut into cubes. Place them in a bowl and drizzle with 2tbs of the dressing, tossing to coat
- Spread on a lined baking tray and cook for 30-40 minutes, turning once, until starting to brown. Remove from the oven and drizzle with another 1tbs of the dressing, tossing to coat
- Meanwhile, chop the lettuce, shred the cabbage and carrot and dice the capsicum. Toss together in a salad bowl
- Toss through the coriander and cashews then add the tofu and toss through
- Sprinkle with sesame seeds and drizzle the remaining dressing on top
The almond-miso dressing is so good I had to stop myself just dipping my finger in the bowl to eat it! Plus, all that almond butter adds some excellent protein which will keep you full for longer. The fresh veggies add crunch and freshness – seriously, this salad has it all!
As I said, you can really use any veggies you’ve got on hand – other kinds of lettuce, celery, raw beetroot – anything with some crunch would be delicious. It’s a great salad to take to work for lunch as well – bake the tofu on a Sunday night and you’re good to go for a few days of lunches!