Kale salad with tofu and miso vinaigrette

Gluten Free, Vegetarian, Dairy Free, Low Calorie

2 Servings, 710 Calories/Serving

20 Minutes

There’s a reason why kale salads have become so ubiquitous. They’re just so damn good. The sturdy kale leaves stand up to a bold dressing, like Chef’s Justine’s umami-loaded miso vinaigrette and make it possible to pile on the goodness with tofu, cucumber, snow peas and carrots while maintaining their integrity.


  • 1-inch piece ginger
  • 3 tablespoons miso dressing (2 t. miso
  • 1 T. honey)
  • 8 ounces Hodo Soy braised tofu
  • 4 ounces baby kale
  • 4 ounces baby carrots
  • 4 ounces cucumber
  • 4 ounces snow peas
  • 2 ounces toasted almonds
  • 1 avocado
  • 1 teaspoon carrot spice mix (½ tsp cumin
  • ½ tsp coriander)



Make the miso vinaigrette

In a small bowl, grate the ginger into the miso dressing and whisk in 2 tablespoons olive oil until well combined.


Prep the tofu & the vegetables

Cut the tofu into ¼ inch strips. Rinse and dry the baby kale. Rinse and dry the baby carrots. Cut the cucumber in half lengthwise and then into half moon pieces. Rinse and dry the snow peas. Roughly chop the toasted almonds. Halve the avocado and cut into lengthwise into ¼-inch slices.


Cook carrots

In a 12-inch frying pan, warm 1 tablespoon oil over medium heat until hot but not smoking. Drizzle the carrots with olive oil, season with the spice mix and salt to taste. Roast in hot pan until they just start to soften slightly, about 5 minutes.


Toss vegetables with dressing; serve

Scoop the avocado slices into a salad bowl. Add the remaining vegetables and the tofu. Toss with miso vinaigrette and transfer to serving bowls.

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