Chopped Power Salad with Baked Tofu and Almond-Miso Dressing
Last year I connected to a Maple-MisoTofu recipe in among my What I Ate This Week posts and quickly later on, the recipe vanished from the web. I have no concept why it was removed, however I get individuals asking me occasionally if I take place to have a copy of it myself; unfortunately, I do not. I get inquired about it enough that I figured I ‘d attempt to make my own variation and publish it here.

Then I chose that what would make that Maple-MisoTofu even much better was to serve it in a bowl loaded with noodles. A noodle salad! With chewy baked tofu and perhaps an almond-lime sauce, like the one I made a couple of months ago to dip crispy baked zucchini in. I was all set to make that, up until I chose what would be even much better would be to make the Maple-MisoTofu and after that serve it in a routine, non-noodle salad with an almond-lime dressing. But right prior to I went to the kitchen area to begin cooking, I recognized making 2 different sauces would be a bit of a discomfort, so I combined the 2 together and made an Almond-MisoDressing that works for both the tofu and the salad. Sorry Maple-MisoTofu, I will need to tackle you another day.

Almond-Miso Baked Tofu
When you bake tofu with a sauce, it’s finest to utilize a conservative quantity since any excess sauce on the baking sheet will blacken and burn. Tossing the tofu with 2 tablespoons of sauce may not look like a lot and it’s not, however it’s the ideal total up to coat the tofu prior to you bake it. After the tofu is completed baking, you’ll toss it in another tablespoon of the dressing, which kicks up the taste.

With tofu, almond butter, cashews, and hemp hearts, this salad has lots of protein, while all the fresh veggies include great deals of fiber– that’s what makes this a chopped power salad! It’s a salad that will keep you complete and pleased. And did I discuss it’s tasty? Because it’s that too. The sweet, nutty dressing tastes a bit like Thai peanut sauce– you will wish to put it on whatever you consume!


ChoppedPower Salad with Baked Tofu and Almond-MisoDressing

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing Recipe

Customize this Chopped Power Salad with whatever veggies you have on hand, however do not avoid the baked tofu– it’s the very best part!

  • PrepTime: 15 minutes
  • CookTime: 40 minutes
  • TotalTime: 55 minutes
  • Yield: 4 portions



  • 3 tablespoon 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 tsp sriracha
  • 2 tablespoon water

ChoppedPower Salad

  • 1 (14 oz) bundle extra-firm tofu, pushed for 30 minutes and cut into 1-inch cubes
  • Almond-MisoDressing
  • 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 tablespoon sesame seeds
  • 1– 2 tablespoon hemp hearts



  1. Whisk together all of the components, other than the water, in a little bowl. Add the water and blend once again; if the dressing is too thick, include more water 1/2 tablespoon at a time up until it reaches a smooth, pourable consistency.

ChoppedPower Salad

  1. Preheat oven to 400 ° F.
  2. Put the tofu cubes in a big bowl. Drizzle them with 2 tablespoons of dressing and toss carefully to coat. Transfer the tofu to a parchment-lined baking sheet and bake for 35–40 minutes, stirring midway through the baking time, or up until the tofu is simply starting to brown on the edges. Remove the baking sheet from the oven, sprinkle the tofu with another tablespoon of dressing, and utilize a spatula to toss the tofu in the sauce, ensuring every piece is covered.
  3. Toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a big bowl. Fold in the tofu. You can either toss the whole salad with the staying dressing at this moment or divide the salad into bowls and sprinkle the dressing on top.


The dressing recipe makes simply enough to coat the salad with no additional. My spouse believed this was ideal, however I’m a bit of a dressing fiend, so I like more on mine. If you’re like me, you may wish to double the dressing recipe. Any leftovers you have will last in the refrigerator for a minimum of a week.


Kiersten is the creator and editor of Oh My Veggies.

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