Miso Kale Salad Recipe

Name: Miso Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Tofu:; 1 14-ounce package extra-firm tofu, drained; 2 tablespoons lemon juice; 2 tablespoons, miso - see picture and note below; 2 cloves garlic, minced; Miso Kale Salad:; 1 bunch (whole head) lacinato/dinosaur kale, curly kale or red kale, large stems removed, thinly sliced - to see a step-by-step demonstration on how to de-stem and slice kale - click here.; 1/3 cup extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 4 teaspoons miso; 1 clove garlic, minced - I used 2 medium cloves and it tasted great; 1/3 cup grated parmesan cheese

Servings: persons

Roasted Tofu:
1 14-ounce package extra-firm tofu, drained
2 tablespoons lemon juice
2 tablespoons, miso - see picture and note below
2 cloves garlic, minced
Miso Kale Salad:
1 bunch (whole head) lacinato/dinosaur kale, curly kale or red kale, large stems removed, thinly sliced - to see a step-by-step demonstration on how to de-stem and slice kale - click here.
1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
4 teaspoons miso
1 clove garlic, minced - I used 2 medium cloves and it tasted great
1/3 cup grated parmesan cheese

1
Preheat oven to 425 degrees.
2
Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don't, then the tofu will stick to the baking sheet.
3
Drain the tofu and wrap it in some paper towels and gently press out the excess moisture.
4
Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
5
Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.
6
Whisk together the oil, lemon juice, miso and garlic in a glass measuring cup or small bowl.
7
Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.
8
Pour in the dressing a bit at a time (see my note below) over the kale, and mix well so that all the kale absorbs the dressing.
9
Add the 1/3 cup parmesan cheese, and toss to coat.
10
Top the salad with some roasted tofu,

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Roasted Tofu:, 1 14-ounce package extra-firm tofu, drained, 2 tablespoons lemon juice, 2 tablespoons, miso - see picture and note below, and more.

Yes, Miso Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Miso Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions