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Chopped Kale Salad with Pan-Fried Tofu With Sesame Miso Ginger Dressing

Gluten Free
Dairy Free
Grain Free Diet
Egg Free
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Chopped Kale Salad with Pan-Fried Tofu With Sesame Miso Ginger Dressing

This hearty kale salad with crisp pan-fried tofu and a to-die-for Sesame Miso Ginger Dressing will have you coming back for seconds. Easy to prepare and a great option for any day of the week.

4 as a main dish, 6-8 as a side salad
45 minutes
1 (14-ounce) package firm or extra-firm organic tofu
1 medium to large bunch organic kale, washed and dried
1 teaspoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt, plus more to taste
Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste
1 cup finely shredded organic purple cabbage (about ¼ small head of cabbage)
1 medium organic carrot, grated
4 organic green onions, ends trimmed and green and white parts thinly sliced
1-2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil
1⁄4 cup Natural Grocers Brand Bulk Organic Brown, White, or Black Sesame Seeds
Sriracha, optional for serving
Sesame Miso Ginger Dressing
1⁄4 cup organic tahini
2 tablespoons organic sweet white or chickpea miso
2 tablespoons finely grated organic ginger
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
2 tablespoons Natural Grocers Brand Organic Coconut Aminos
1 organic garlic clove, finely minced (optional)
1 teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup (optional)
  1. Drain the water from the tofu and cut into ½-inch thick slices. Place the slices on a baking sheet or large plate lined with a clean dish towel. Fold the towel over to cover the tofu and then place a heavy object (e.g., a couple of plates, bags of beans/grains, or a glass baking dish) on top of the tofu and set aside.
  2. Remove the kale leaves from the stems; discard the stems or save in the freezer for a veggie stock. Stack the leaves and thinly slice them. Transfer to a large bowl and drizzle with the olive oil and ½ teaspoon of salt. Use your hands to thoroughly massage the kale by squeezing it with your hands for 2-3 minutes. The kale should soften and turn a brighter shade of green. Set aside.
  3. Combine all the dressing ingredients in a bowl or jar and whisk until smooth. Add one to two tablespoons of water to thin the dressing to your liking.
  4. Cut each slice of tofu in half to create ~2-inch squares. Generously salt and pepper both sides of the tofu squares. Heat a large skillet over medium-high heat. Once the skillet is nearly hot, add one tablespoon of coconut oil, swirl to coat, then add tofu in a single layer, being careful not to overcrowd the pan; you may need to cook the tofu in batches. Cook for 3-4 minutes per side or until each piece is golden brown. Transfer to a plate. If cooking in two batches, add more coconut oil if necessary and cook the second batch. You can cut the tofu into smaller, bite-sized pieces if desired.
  5. Add the cabbage, carrot, and green onion to the bowl with the kale. If the dressing thickened while sitting, add another tablespoon or two of water to thin to desired consistency. Add about ¾ of the dressing to the salad and toss well to coat.
  6. Divide salad and tofu among serving plates. Drizzle the remaining dressing and sesame seeds over each salad and serve with optional sriracha.

per meal-size serving

CaloriesCarbsProteinFatFiber
397 kcal20 g21 g29 g8 g

Recommended Beverage: Wine

Recommended Style: Prosecco

Recommended Brand: Ca di Prata

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