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Chopped Power Salad W/ Baked Tofu And Almond-Miso Dressing


Almond-Miso Dressing:

  • 3 tbsp unsweetened almond butter
  • 1 tbsp white miso paste
  • 1 tbsp maple syrup
  • 1 tbsp cider vinegar
  • 1 tbsp tamari or soy sauce
  • 1 (1") piece ginger, peeled and grated
  • ½ tsp sriracha
  • 2 tbsp water

Chopped Power Salad:

  • 1 (14 oz) package extra-firm tofu, pressed for 30 minutes and cut into 1" cubes
  • Almond-miso dressing
  • 1 head romaine lettuce, chopped
  • 1 c purple cabbage, shredded
  • 1 carrot, shredded
  • 1 red pepper, diced
  • ½ c sliced green onions
  • ½ c cilantro leaves
  • 1/3 c raw cashew pieces
  • 1-2 tablespoons sesame seeds
  • 1-2 tablespoons hemp hearts


Almond-Miso Dressing:

  1. 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 ½ T at a time until it reaches a smooth, pourable consistency.

Chopped Power Salad:

  1. Preheat oven to 400°F.

  2. Put the tofu cubes in a large bowl. Drizzle them with 2 T 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.

  3. 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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