Chopped Kale Salad with Pan Seared Tofu and Miso Ginger Tahini Dressing 🥗
- Pan-seared tofu
- Brussels sprouts
- Cooked quinoa
- Chopped pecans
- Dried cherries
- 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
Prep the kale by massaging it with a little oil, lemon juice, and salt.
Top the kale with cooked quinoa, pan-seared tofu, Brussels sprouts, chopped pecans, and dried cherries.
In a small bowl, combine tahini, lemon juice, tamari, miso paste, maple syrup, minced garlic, ginger, and Dijon mustard.
Whisk until a thick consistency is achieved.
Slowly add cold water one tablespoon at a time while whisking to reach the desired creamy dressing consistency.
Pour the dressing over the salad before serving.
Feel free to customize the salad with your desired toppings or variations, like roasted chickpeas or additional veggies.