Vegan Chopped Power Salad with Almond-Miso Dressing
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
245 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegan Chopped Power Salad with Almond-Miso Dressing
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Customize this Chopped Power Salad with whatever veggies you have on hand, but don't skip the baked tofu—it's the best part!
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Ingredients
Almond-Miso Dressing
- 3 tbsp almond butter unsweetened
- 1 tbsp White miso paste
- 1 tbsp maple syrup
- 1 tbsp cider vinegar
- 1 tbsp tamari or soy sauce
- 1 ginger 1-inch piece; peeled and grated
- ½ tsp sriracha
- 2 tbsp water
Chopped Power Salad
- 1 extra-firm tofu 14 oz package; pressed for 30 minutes and cut into 1-inch cubes
- almond miso dressing
- 1 romaine lettuce chopped, head
- 1 cup purple cabbage shredded
- 1 carrot shredded
- 1 red pepper diced
- ½ cup green onion sliced
- ½ cup cilantro leaves
- ⅓ cup cashew raw, pieces
- 1 sesame seeds 2 tbsp
- 1 hemp hearts 2 tbsp
Instructions
Almond-Miso Dressing
- Whisk together all of the ingredients, except the water, in a small bowl. Add the water and whisk again; if the dressing is too thick, add more water ½ tablespoon at a time until it reaches a smooth, pourable consistency.
Chopped Power Salad
- Preheat oven to 400°F.
- Put the tofu cubes in a large bowl. Drizzle them with 2 tablespoons of dressing and toss gently to coat. Transfer the tofu to a parchment-lined baking sheet and bake for 35–40 minutes, stirring halfway through the baking time, or until the tofu is just beginning to brown on the edges. Remove the baking sheet from the oven, drizzle the tofu with another tablespoon of dressing, and use a spatula to toss the tofu in the sauce, making sure every piece is coated.
- Toss the lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts in a large bowl. Fold in the tofu. You can either toss the entire salad with the remaining dressing at this point or divide the salad into bowls and drizzle the dressing on top.
Notes
- The dressing recipe makes just enough to coat the salad without any extra. My husband thought this was perfect, but I'm a little bit of a dressing fiend, so I like more on mine. If you're like me, you might want to double the dressing recipe. Any leftovers you have will last in the fridge for at least a week.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
19g
(6%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Sodium
510mg
(21%)
Potassium
583mg
(12%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
4603IU
(92%)
Vitamin C
55mg
(61%)
Calcium
118mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 510mg | 21% |
| Potassium | 583mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4603IU | 92% |
| Vitamin C | 55mg | 61% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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