Kale and Miso Tofu Salad

11:16

Hey Lovelies!
Yesterday I posted a photo on Google + of this meal I made last night so I thought it would be only fair to also post the recipe (even though I am due to post that veggie burger recipe...shame on me). This meal is not only vegetarian but it is also vegan so it works for both worlds! It is pretty darn easy to make and also just tastes really good so without further ado here is the recipe!
Props to my friend Julia H for giving me the heads up on how to make this tofu!


Kale and Miso Tofu Salad

1 Cup of washed & dried kale
1/2 Cup of sliced mushrooms
1 Tbsp of diced onion
1 small yam diced into squares
1 package of firm tofu (brand of your choice but I always try to aim for organic)
1.5 Tbsp of condensed miso
1 Tbsp of Garlic and Herb spice
1/4 a cup of cooking sake
1/4 a cup of soy sauce low sodium (you can add more if you want)
2 stocks of green onion, diced
Sesame seeds
Cooking oil

1) Cut up the yam (or sweet potato) into squares and mix with your choice of cooking oil. Spread out on baking sheet and bake at 400 degrees for 25-30 minutes.

2) While the yam is baking, mix the condensed miso, soy sauce, sake together and mix till...well...till it is well mixed! Then add in the green onion.

3) Cut up the tofu into squares and place into a bowl, pour the miso mixture over top the tofu and try to cover as much of the tofu as possible, mix if you must just try to avoid crumbling the tofu. Then cover and let the tofu marinade in the miso mixture.

4) Once the yams are done, put the tofu now on a baking sheet and sprinkle the sesame seeds over top, use as much as you would like. Then bake the tofu at 400 degrees for about 20-25 minutes.

(Unless you only use a convectional oven like me, you can bake the tofu and the sweet potato at the same time in a large oven just on separate sheets and oven racks. Just make the tofu mixture about 20 minutes before you bake it)

5) Once the tofu is done now it is on to quickly making the kale portion. On a skillet pour a teaspoon of your cooking oil of choice and place the diced onion on the skillet. Fry till the onion begins to take on a golden color, then add in the mushrooms. Cook together till the mushrooms start to take on a nice brown color, once this happens add in the kale. Move the kale around so it does not stick on the pan and burn. Add in the Garlic and Herb spice and mix it in. Once the kale takes on a darker green color and is not stiff on the pan it is done.

6) Place the kale salad onto a plate, add the yams around and the tofu on top and voila!

2 servings from this recipe

I hope you enjoy this recipe if you try it and if you do, let me know what you think!

Personally I really liked it as a way to mix up my diet which can sometimes become kinda repetitive.

xoxo Nicola

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I plan on post move videos on Youtube, at least once a week!






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thelovelytwentysomethings.com is owned and run by Nicola Mora