Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing
Last year I linked to a Maple-Miso Tofu recipe in one of my What I Ate This Week posts and shortly afterwards, the recipe disappeared from the internet. I have no idea why it was taken down, but I get people asking me once in a while if I happen to have a copy of it myself and sadly, I do not. I get asked about it enough that I figured I’d try to make my own version and post it here.

Then I decided that what would make that Maple-Miso Tofu even better was to serve it in a bowl full of noodles. A noodle salad! With chewy baked tofu and maybe an almond-lime sauce, like the one I made a few months ago to dip crispy baked zucchini in. I was all set to make that, until I decided what would be even better would be to make the Maple-Miso Tofu and then serve it in a regular, non-noodle salad with an almond-lime dressing. But right before I went to the kitchen to start cooking, I realized making two separate sauces would be a little bit of a pain, so I merged the two together and made an Almond-Miso Dressing that works for both the tofu and the salad. Sorry Maple-Miso Tofu, I will have to tackle you another day.

Almond-Miso Baked Tofu
When you bake tofu with a sauce, it’s best to use a conservative amount because any excess sauce on the baking sheet will blacken and burn. Tossing the tofu with two tablespoons of sauce might not seem like a lot and it’s not, but it’s the perfect amount to coat the tofu before you bake it. After the tofu is finished baking, you’ll toss it in another tablespoon of the dressing, which kicks up the flavor.

With tofu, almond butter, cashews, and hemp hearts, this salad is full of protein, while all the fresh veggies add lots of fiber—that’s what makes this a chopped power salad! It’s a salad that will keep you full and satisfied. And did I mention it’s delicious? Because it’s that too. The sweet, nutty dressing tastes a little bit like Thai peanut sauce–you will want to put it on everything you eat!

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Customize this Chopped Power Salad with whatever veggies you have on hand, but don't skip the baked tofu--it's the best part!

Ingredients

    Almond-Miso Dressing
  • 3 tablespoons 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 teaspoon sriracha
  • 2 tablespoons water
  • Chopped Power Salad
  • 1 (14-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
  • Almond-Miso Dressing
  • 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 tablespoons sesame seeds
  • 1-2 tablespoons hemp hearts

Instructions

    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 1/2 tablespoon at a time until it reaches a smooth, pourable consistency.
  2. Chopped Power Salad
  3. Preheat oven to 400ºF.
  4. Put the tofu cubes in a large bowl. Drizzle them with 2 tablespoons 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.
  5. 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.

Notes

The dressing recipe makes just enough to coat the salad without any extra. My husband thought this was perfect, but I'm a little bit of a dressing fiend, so I like more on mine. If you're like me, you might want to double the dressing recipe. Any leftovers you have will last in the fridge for at least a week.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    I really like the sound of this salad – it’s so full of great flavours and textures and that almond/miso dressing sounds totally out of this world.

  2. lcb says

    I started doing a lazy version of this recently with packaged Asian salad mix. I can’t wait to give this dressing a try.

    Tofu baking hack: Parchment paper is key for easy clean up!

  3. says

    This looks great Kiersten! Chewy tofu over lots of delicious veggies and a mighty sauce sounds like my ideal meal.
    Looking forward to the maple-miso tofu recipe too :)

    • Kiersten Frase says

      I try to avoid GMOs when I can, but I’m realistic about it–if I go to a restaurant or eat at someone’s house, I’m probably going to eat GMOs. I just believe in doing the best you can. When it comes to soy, I’ve never had a problem finding GMO-free tofu, tempeh, etc. It makes me sad when people say they don’t eat those things because of GMOs, because there’s a common misconception that all soy products are GMO! My little local grocery store only sells Nasoya tofu, which is GMO-free, and large natural food stores like Whole Foods have a lot of additional options.

  4. Linda G says

    That salad looks yummy! Definitely want to try soon. FYI, cookbook author Lorna Sass has a Maple-Mustard-Miso Tofu recipe that is excellent. It’s in her “The New Soy Cookbook” and might have been the one online then pulled: 2 T shoyu, 2 T dijon, 1 T white miso, 1 T maple syrup, 1 T toasted sesame oil.

  5. says

    After making my power salad last week, I am definitely into continuing the trend with this salad this week!! I love the sound of that dressing…miso and I are BFF lately!

  6. says

    That disappearing act happened to me on another recipe I intended to try. One of these days I’ll get it together and save hard copies of recipes. I remember making that Maple Miso Tofu for a good stretch until I got tired of it, and I’ll be excited to try Almond Miso Tofu.

  7. says

    Yum!!!! I’m so into miso + Asian flavors lately–can’t wait to try this. Like ASAP. Also, I hate losing recipes >((( Nothing makes me grumpier. I made the BEST incredibly fudgy dark delicious chocolate-y cookies last Christmas thanks to Pinterest and now that blog is GONE. So sad!!

  8. says

    I absolutely love the colours, textures, and flavours in this! I just came back from a conference in Seattle where all I could eat was restaurant/take out food so now all I’m craving is salad! I love salads like this that are actually filling while still super good for you!

  9. says

    I love a giant salad for dinner, but it’s so much more exciting when it’s full of different ingredients and textures like this one. This salad looks like it strikes the right balance between filling you up with protein but also leaving you feeling light and energized. Sounds delicious too!

  10. Stephanie says

    Made this recipe this week- only change I made was to use massaged kale instead of romaine. It is DELICIOUS! And quite a lot more filling (and that feeling lasts longer) than I expected. Perfectly used up the last of some almond butter i had been wondering what to do with. Thank you! I’ve been perusing your site for a while and am just now beginning to use it as my main source of dinner inspiration. So far so good!

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