My favorite salad ever is the SweetGreen Shroomami salad. I love it so much and I knew I had to recreate my own version of it. This Sesame Miso Kale Salad with Tofu and Basil (vegan) is a copycat version of that salad with my own twist. It's so good!
This salad does require a few moving parts but it is well worth it. It has protein from the tofu and lots of fiber. The dressing is so flavorful and easy to make.
Let's get into the recipe.
This vegan high protein kale salad is
- vegan
- high in protein
- packed with veggies
- SO flavorful
- perfect for meal prep
- healthy for you
Ingredients for sesame miso kale salad
- tofu
- oil
- soy sauce
- arrowroot powder or cornstarch
- baby bella mushrooms
- sesame oil
- rice wine vinegar
- garlic
- maple syrup
- miso paste
- grated ginger
- kale
- cucumber
- basil
- brown rice
- sunflower seeds
Instructions to make vegan kale salad with sesame miso dressing
- Preheat oven to 425 degrees.
- Toss tofu in starch, oil, soy sauce and salt/pepper. Add to a sheet pan lined with parchment paper.
- Toss mushrooms soy sauce, oil and salt/pepper. Add to the sheet pan with the tofu.
- Roast tofu and mushrooms for 30 minutes.
- While tofu and mushrooms are cooking, mix together your dressing.
- Mix together your salad ingredients along with the cooked mushrooms and tofu. Pour over dressing and toss to combine. Add additional salt and pepper if desired.
Storage instructions for copycat sweetgreen shroomami salad
Since this salad has a kale base - it won't get soggy. Store the leftovers in a sealed container in your fridge for up to 5 days.
Other plant based salad recipes to try
If you make this Sesame Miso Kale Salad with Tofu and Basil (vegan) please leave me a rating and review on this blog post. This is the best way to support me!
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Sesame Miso Kale Salad with Tofu and Basil (vegan)
This sesame miso kale salad with tofu and basil (vegan) is an amazing salad recipe.
Ingredients
- This makes about 4 servings of salad
- Tofu
- 1 block tofu - pressed and cubed
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 1 ½ tablespoon arrowroot powder/starch or cornstarch
- Mushrooms
- 4 cups baby bella mushrooms - sliced in half
- 1 tablespoon soy sauce
- 1 tablespoon oil
- salt/pepper to taste
- Sesame miso dressing
- ¼ cup toasted sesame oil
- ¼ cup rice wine vinegar
- 3 cloves garlic - minced
- 2 tablespoon maple syrup
- 2 tablespoon miso paste can sub soy sauce if you can't find miso
- 1 teaspoon grated fresh ginger
- pinch salt/pepper
- Other salad ingredients
- 1 head kale - ribs removed and cut into small pieces
- 1 medium cucumber - roughly chopped
- ~ 1 cup roughly chopped basil - from about 1 large bunch of basil
- 1 ½ cups cooked and cooled brown rice or sub another grain
- 1 cup sunflower seeds or sub another nut or seed
Instructions
- Preheat oven to 425 degrees.
- Toss tofu in starch, oil, soy sauce and salt/pepper. Add to a sheet pan lined with parchment paper.
- Toss mushrooms soy sauce, oil and salt/pepper. Add to the sheet pan with the tofu.
- Roast tofu and mushrooms for 30 minutes.
- While tofu and mushrooms are cooking, mix together your dressing.
- Mix together your salad ingredients along with the cooked mushrooms and tofu. Pour over dressing and toss to combine. Add additional salt and pepper if desired.
Tried this recipe?Let us know how it was!
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