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Kale Salad with Fried Tofu and Miso Ginger Dressing
HEALTHY NIBBLES AND BITS20Ingredients
33Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 bunch kale (stemmed and chopped, I used lacinato/dino kale)
- 1/2 avocado (large, mashed)
- 1 large carrot (peeled and julienned)
- 1 cup red cabbage (sliced)
- 1 red pepper (medium, sliced)
- 2 green onions (chopped)
- sesame seeds (for garnish, optional)
- 3 Tbsp. olive oil
- 1/4 cup rice vinegar
- 1 1/2 Tbsp. miso paste (white or yellow)
- 1 1/2 Tbsp. coconut aminos (low-sodium soy sauce or tamari works also)
- 1/2 Tbsp. maple syrup (or sweetener of choice)
- 1 1/2 tsp. sesame oil
- 1/2 tsp. ginger (freshly grated)
- 1/4 tsp. granulated garlic (or a minced clove of garlic)
- salt (to taste)
- 14 oz. extra firm tofu (or package of firm)
- 2 Tbsp. olive oil
- salt
- pepper
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