Chopped Kale Salad with Pan-Seared Tofu and Miso Ginger Tahini Dressing
- Chopped kale
- Pan-seared tofu
- 1/4 cup tahini
- Juice of half a lemon (1 tbsp lemon juice)
- 2 tsp tamari
- 1 tsp yellow or white miso paste
- 2–3 tsp maple syrup
- 1 clove garlic, finely minced
- 1/4 tsp ginger powder or 1/2 tsp grated ginger
- 1 tsp Dijon mustard
- 2–3 tbsp cold water
In a small bowl, combine tahini, lemon juice, tamari, miso paste, maple syrup, garlic, ginger, and Dijon mustard for the Miso Ginger Tahini Salad Dressing. Whisk until a thick consistency is achieved.
Slowly pour in cold water one tablespoon at a time while whisking until you reach the desired creamy salad dressing consistency.
Adjust the flavor of the dressing to your preference by adding more lemon juice, mustard, maple syrup, or salt and pepper to taste.
In a large bowl, combine chopped kale and pan-seared tofu.
Drizzle the Miso Ginger Tahini Salad Dressing over the salad and toss well to coat all the ingredients.
Serve the Chopped Kale Salad with Pan-Seared Tofu and Miso Ginger Tahini Dressing.
For the full recipe, refer to the blog linked in the bio of @plantbasedrd.