Vegan Chopped Power Salad
Ingredients
Almond-Miso Dressing
-
3
tbsp
unsweetened almond butter
-
1
tbsp
white miso paste
-
1
tbsp
maple syrup
-
1
tbsp
cider vinegar
-
1
tbsp
tamari or soy sauce
-
1
inch
piece ginger, peeled and grated
-
½
tsp
sriracha
-
2
tbsp
water
Chopped Power Salad
-
1
14 oz package
extra-firm tofu, pressed and cut into 1-inch cubes
-
1
head
romaine lettuce, chopped
-
1
cup
purple cabbage, shredded
-
1
medium
carrot, shredded
-
1
medium
red pepper, diced
-
½
cup
sliced green onions
-
½
cup
cilantro leaves
-
⅓
cup
raw cashew pieces
-
1-2
tbsp
sesame seeds
-
1-2
tbsp
hemp hearts
Instructions
- Whisk together all dressing ingredients except water in a small bowl, then add water until desired consistency is reached.
- Preheat oven to 400°F.
- Toss tofu cubes with 2 tablespoons of dressing, then spread on a parchment-lined baking sheet.
- Bake tofu for 35-40 minutes, stirring halfway through, until browned on edges.
- Drizzle baked tofu with another tablespoon of dressing and toss to coat.
- In a large bowl, combine lettuce, cabbage, carrot, red pepper, green onions, cilantro, cashews, sesame seeds, and hemp hearts.
- Fold in the baked tofu and either toss with remaining dressing or serve dressing on top.
Nutrition Facts (estimated)
Servings
4
Calories
245
Total fat
14g
Total carbohydrates
19g
Total protein
14g
Sodium
510mg
Cholesterol
0mg
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