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Miso, Tangerine & Tofu Salad

By: Anne Farrell

The other day I ate cinnamon toast crunch for breakfast and then I crashed completely during my midmorning run. Later that night I enjoyed this salad which made me feel much more satisfied, and was equally delicious. It's copied directly from Sprouted Kitchen.

For the tofu

  • 1 Tbsp. of rice wine vinegar
  • 2 Tbsp. of coconut aminos
  • 1 Tbsp. of maple syrup
  • 1 Tbsp. of neutral oil
  • 1 tsp. of toasted sesame oil
  • 2 tsp. of grated ginger
  • 3 cloves of garlic - minced
  • 2 tsp. of white miso paste
  • 1 pinch of red pepper flakes
  • 1 pinch of sea salt
  • 14 oz. of extra-firm tofu

For the dressing

  • 2 Tbsp. of fresh lime juice
  • 1 Tbsp. of rice wine vinegar
  • 2 Tbsp. of avocado oil
  • 1 Tbsp. of white miso paste
  • 1 Tbsp. of toasted sesame oil
  • 1 clove of garlic
  • 1 tsp. of grated ginger
  • 1 tsp. of oranges or tangerine zest
  • 2 tsp. of soy sauce
  • 1 pinch of everything bagel seasoning (or sub salt & sesame seeds)
  • 2 scallions - trimmed & finely chopped

For the salad

  • 2 bunches of Lacinato kale - deribbed & julienned
  • 2 cups of finely shredded red cabbage
  • 2 cups of butter lettuce
  • 1/4 cup of drained pickled onions - or pickled radish
  • 3 tangerines, segmented
  • 1/2 cup of torn mint
  • sea salt
  • 1/4 cup slivered almonds (optional)
  • everything bagel seasoning (or sesames + salt and pepper)
  • 1 avocado


Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together rice wine vinegar, coconut aminos, maple syrup, avocado oil, ginger, garlic, miso paste, chili flakes, and a pinch of salt. Whisk well. Toss in the tofu chunks (gently) and coat to combine. Marinate for at least 1 hour - preferably overnight.

Preheat the oven to 425°F.

Drain the tofu from the marinade. Coat the baking sheet with cooking oil spray. Transfer the tofu to the sheet and spread out well. See headnote if you want them to get extra crisp. Transfer to the oven on the middle rack. Roast for 25-30 minutes depending on how crisp you want them - flipping halfway through.

While the tofu is roasting, in a mason jar or small bowl, and really shake up the dressing. With the miso paste, you want it to totally get it smooth. Taste and adjust as needed. Depending on the salinity of the coconut aminos and miso, you may need to add a pinch of salt.

In a large bowl, add the kale, cabbage, half of the sprouts, half of the pickled onions (or radishes). Add about 2-3 Tbsp. of dressing and begin to massage. Toss in the remaining sprouts, onions, butter lettuce, tangerines, scallions, and mint. Gently toss just to coat.

To serve, scoop into bowls and top with tofu, almonds, a sprinkle of seasoning and a sprinkle of avocado.

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