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sesame miso kale salad with tofu and basil

Sesame Miso Kale Salad with Tofu and Basil (vegan)

kristi roeder
This sesame miso kale salad with tofu and basil (vegan) is an amazing salad recipe.
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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner
Cuisine American
Servings 4

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.
Keyword copycat sweetgreen shroomami, high protein vegan kale salad, vegan sesame miso kale salad
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