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Miso-Almond Power Salad with Baked Tofu

A perfect balance of macros makes this a salad that will satisfy.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salads
Servings: 4 servings
Calories: 458kcal
Author: Hello Veggie

Ingredients

For the dressing:

  • 6 tablespoons almond butter
  • 2 tablespoon white miso paste
  • 2 tablespoon maple syrup
  • 2 tablespoon raw apple cider vinegar
  • 2 tablespoon tamari
  • 1 2-inch piece ginger, peeled and grated
  • 1 teaspoon sriracha
  • 4 tablespoons water

For the salad:

  • 1 14-ounce package extra-firm tofu, pressed for 30 minutes and cut into 8 slices
  • 1 head romaine lettuce chopped
  • 1 cup shredded purple cabbage
  • 1 large carrot shredded
  • 1 red bell pepper diced
  • ½ cup sliced green onions
  • ½ cup cilantro leaves
  • ½ cup roasted cashews
  • 2 tablespoons black sesame seeds
  • 2 tablespoons hemp seeds

Instructions

  • To make the dressing, whisk together all of the ingredients in a small bowl. If the dressing is too thick, add more water ½ tablespoon at a time until it reaches a pourable consistency. Set aside.
  • Preheat oven to 400ºF.
  • Place the tofu slices on a parchment-lined baking sheet. Drizzle them with 2 tablespoons of the dressing and turn gently to coat. Bake the tofu for 35-40 minutes, flipping 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, making sure every piece is coated.
  • While the tofu is baking, toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Divide the salad into bowls, add the baked tofu, and drizzle the dressing on top.

Nutrition

Serving: 1/4 of recipe | Calories: 458kcal | Carbohydrates: 36.4g | Protein: 23.7g | Fat: 29.4g | Saturated Fat: 3.6g | Fiber: 10.1g | Sugar: 12.8g