Asian Tofu Salad with Miso Dressing

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso offers a similar flavor profile with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener that can be used in place of honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide a protein-rich alternative at a lower cost.

Press tofu to remove excess moisture and cut into cubes.

Prepare mixed greens by washing and drying thoroughly.

Julienne carrots and cucumber into thin strips.

Shred red cabbage and chop green onions finely.

Toast sesame seeds in a dry skillet over medium heat until golden, about 3-4 minutes.

In a bowl, whisk together miso paste, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water until smooth.

Combine the mixed greens, carrots, cucumber, red cabbage, and green onions in a large bowl.

Add the cubed tofu to the salad mixture and gently toss to combine.

Drizzle the miso dressing over the salad and toss again to coat evenly.

Sprinkle toasted sesame seeds on top before serving.

Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.

Cooking Techniques

Spice Level:

Dietary

Allergens