Kale and Quinoa Salad With Tofu and Miso
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If you are unfamiliar with kale, quinoa or tofu this is a good recipe to try. The salad comes together easily and is hearty enough to serve as a great vegetarian lunch or dinner. The quinoa and tofu both supply substantial amounts of protein and the kale is full of vitamins and minerals, including Vitamin A, Vitamin K, Potassium, Manganese and Copper. Finish the salad with a light amount of the honey and sriracha mixture. You don’t want to overdue this or you could overwhelm the salad dressing and balance of the dish.
MAKES: 2 Servings
PREP/COOK TIME: 1 hour
INGREDIENTS
3/4 cup quinoa, rinsed and drained
2 tablespoons unseasoned rice vinegar
1 ½ tablespoons white miso
1 tablespoon mirin
2 teaspoons toasted sesame oil
6 tablespoons grapeseed oil
½ teaspoon sriracha, plus 1 teaspoon for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 large bunch lacinato kale, ribs removed, leaves chopped (about 6 packed cups)
1 (14-ounce) package extra-firm tofu, drained, pressed and cut into 3/4-inch cubes
1 Tablespoon Honey or maple syrup, for drizzling
DIRECTIONS
Drain the tofu and wrap it in several layers of paper towels and press between two plates with a weight on top (such as a 28 oz can of tomatoes). Let stand for 15 minutes.
In a small saucepan, combine the quinoa with 1 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing using your hands and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
Mix the honey and sriracha together is a small bowl. Use as much or as little sriracha as desired for taste. Set aside.
Unwrap the tofu and cut into ¾ inch cubes. In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey mixture and serve immediately.
