Tofu & Miso Kale Salad

GLUTEN-FREE | DAIRY-FREE |  VEGAN

Serves 2

This is a really meaty and filling salad. For a start, kale is high in fibre, low in calories and contains no fat. It’s also high in iron, Vitamin K, Vitamin C and Vitamin E. Together these keep bodily functions working properly, helps keep your vision sharp and bolsters the immune system.

And don’t forget the tofu! It helps lower bad cholesterol and is a great source of calcium. For anyone who’s looking to make a foray into a reduced meat lifestyle, tofu is a pretty good place to start – it can still feel ‘meaty’ and readily absorbs flavours from other ingredients so it’s super tasty.

For the Tofu

• 1 sachet of Miso Tasty paste
• 1 clove of garlic, crushed
• Juice of 1/2 lime
• 1 block of firm tofu

For the Salad

• 1 sachet of Miso Tasty paste plus umami
• 1 clove of garlic, crushed
• 1/3 cup of extra virgin olive oil
• Juice of 1/2 lime
• 2 cups of kale leaves (stalks removed)

Method

1. Preheat the oven to 180’C.
2. Then start with the tofu by taking it out of its packet whole. Drain well and then sandwich it in-between several sheets of kitchen towel. You can also place a book on top to help remove even more fluid. Alternatively, you can leave it to rest for 5 minutes or so.
3. In a cup, stir together the miso paste, garlic and lime until it forms a fairly runny mixture.
4. Cut the tofu into squares around 1/2 cm in width and dip them into the paste so there’s a light covering on both sides.
5. Place evenly a baking tray and bake for 15 minutes. Take out and leave to cool when done.
6. For the salad, chop the kale up finely.
7. In a separate cup, stir together the miso paste and umami sachet, garlic, oil and lime together. Pour over the kale and mix in well.
8. Share the kale mixture evenly onto 2 plates and top with tofu. You won’t use all the tofu but that’s ok – it’s great as a snack!