Vegan Recipe: Chopped Power Salad with Baked Tofu & Almond-Miso Dressing Recipe

Vegan RecipeAlmond-Miso Dressing
3 tablespoons unsweetened almond butter
1 tablespoon white miso paste
1 tablespoon maple syrup
1 tablespoon cider vinegar
1 tablespoon tamari or soy sauce
1 (1-inch) piece ginger, peeled and grated
1/2 teaspoon sriracha
2 tablespoons water
Chopped Power Salad
1 (14-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
Almond-Miso Dressing
1 head romaine lettuce, chopped
1 cup purple cabbage, shredded
1 carrot, shredded
1 red pepper, diced
1/2 cup sliced green onions
1/2 cup cilantro leaves
1/3 cup raw cashew pieces
1-2 tablespoons sesame seeds
1-2 tablespoons hemp hearts

instructions

Almond-Miso Dressing
Whisk together all of the ingredients except the water in a small bowl. Add the water and whisk again; if the dressing is too thick, add more water 1/2 tablespoon at a time until it reaches a smooth, pourable consistency.
Chopped Power Salad
Preheat oven to 400ºF.
Put the tofu cubes in a large bowl. Drizzle them with 2 tablespoons of dressing and toss gently to coat. Transfer the tofu to a parchment-lined baking sheet and bake for 35-40 minutes, stirring halfway through the baking time, or until the tofu is just beginning to brown on the edges. Remove the baking sheet from the oven, drizzle the tofu with another tablespoon of dressing, and use a spatula to toss the tofu in the sauce, making sure every piece is coated.
Toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Fold in the tofu. You can either toss the entire salad with the remaining dressing at this point or divide the salad into bowls and drizzle the dressing on top.

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