Pro tip: Add the tofu to the salad only after it has cooled to warm or room temperature.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients:
- 16 oz. high-protein or extra-firm tofu
- 2 Tbs. neutral oil (try peanut, sunflower, or safflower)
- ¼ cup cornstarch
- 1 clove garlic, finely minced
- 1 Tbs. rice vinegar
- 2 Tbs. reduced-sodium soy sauce
- 1 Tbs. miso paste
- 1 tsp. toasted sesame oil
- 4 cups chopped romaine
- 2 cups chopped kale
- 2 cups shredded cabbage
- 1 cup spiral-cut or grated carrots
- ½ cup sliced radish
Instructions:
- Preheat the oven to 375ºF. Cut the tofu into ½-inch cubes. In a medium bowl, whisk together the neutral oil and cornstarch. Toss the tofu in the oil mixture, then spread it onto a rimmed baking pan. Bake until crisp, about 20 minutes. Allow to cool.
- In a large bowl, make the dressing: Whisk together the garlic, vinegar, soy sauce, miso, and sesame oil. Toss with the vegetables and tofu.
Nutrition Information:
Per serving (2¼ cups):
- Calories: 320
- Total fat: 18
- Sat fat: 2.5 g
- Carbs: 21 g
- Fiber: 4 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 22 g
- Sodium: 480 mg