To make salad:
- 1 block firm (hard) tofu cubed
- 1/4 cup peanut oil
- 3 cups kale shredded, stems removed
- 2 carrots juviliened or spiralized
- 1 avocado diced
- 1 bunch spring onion (scallions) chopped
- 1 red capsicum (pepper) diced or sliced
- white sesame seeds to garnish
To make Miso dressing:
- 2 tbsp white (light, yellow) Miso paste
- 1/4 cup rice white vinegar
- 1 tsp sesame oil
- 1 tbsp tamari sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp olive oil preferably virgin
Place a block of tofu in a tofu press for 15-20 minutes or until all excess liquid is gone. Alternatively, if you don't have a tofu press, wrap a tofu block in a paper towel and place it under something heavy, for example couple of books or a blender.
Place kale, carrots, avocado, spring onions, and capsicum in a large bowl and mix.
In another bowl, prepare the Miso dressing by mixing all the ingredients for the dressing together. Set aside.
Heat peanut oil in a frying pan and add tofu cubes. Fry them from each side, around 1 minute. Add fried tofu to the mix vegetables.
Divide the salad into 2-3 bowls. Drizzle with prepared Miso dressing and stir. Sprinkle with white sesame seeds.
Serve immediately!
Serving: 1person | Sodium: 821mg | Calcium: 305.1mg | Vitamin C: 77.4mg | Vitamin A: 9284IU | Sugar: 5.6g | Fiber: 7.8g | Potassium: 724mg | Calories: 482kcal | Trans Fat: 0.1g | Monounsaturated Fat: 21.5g | Polyunsaturated Fat: 10.7g | Saturated Fat: 6.6g | Fat: 41.7g | Protein: 14.3g | Carbohydrates: 9.8g | Iron: 3.2mg