Kale and Tofu with Miso Dressing

By Maverick19

This recipe makes a LARGE bowl of salad. You can cut the amount of Kale, Tofu and Nutritional Yeast in half, but make the entire amount of dressing. This recipe calls for 1/4 cup of either Grated Parmesan Cheese OR Nutritional Yeast. The nutritional yeast will keep this recipe Vegan.

Ingredients

• Marinade for Tofu:
• 1 large block of tofu, cut into bite size pieces
• 1 head kale, cleaned and chopped/torn into bite size pieces
• 3 Tbsp lemon juice
• 3 Tbsp miso paste
• 2 cloves garlic, crushed
• 1/4 cup nutritional yeast OR grated parmesan cheese
• 2-3 Tbsp lemon juice
• 2-3 Tbsp miso
• 2 cloves garlic, crushed

Preparation

Step 1

1. Make the marinade for the Tofu. Combine all of the ingredients in a large bowl and mix well. It should be the consistency of a thick paste. Add the tofu and coat everything well. Preheat the oven to 425 degrees. Allow the tofu to marinate until the oven is ready.
2. Once the oven is ready, place all of the tofu on a cookie sheet, lined with foil. Roast for 20 minutes.
3. While the tofu is cooking, clean and chop your kale. Place the kale in a large bowl. In a separate bowl, add the lemon juice, miso and garlic and mix well.
4. When the tofu is cooked, remove from oven and allow to cool. Add to the bowl with the kale and mix well. Add the dressing and nutritional yeast and toss to coat well. Serve immediately