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Tofu and Pear Salad with Miso Ginger Vinaigrette

Servings: 2 Big Salads or 4 Small Salads

AuthorSunshine UrbaniakCategoryTotal Time25 mins

INGREDIENTS

Tofu Marinade
½ cup Red Miso
¼ cup Water
14 oz Tofu, Extra Firm
Miso Ginger Vinaigrette
½ cup Rice Vinegar
2 tbsp Red Miso
2 Garlic Cloves, minced or pressed
1 ½ tbsp Ginger, grated
2 tsp Dijon Mustard
2 tsp Coconut Sugar (or 1 tsp cane sugar)
¼ tsp Black Pepper
1 dash Red Pepper Flakes
cup Extra Virgin Olive Oil
Salad
5 cups Spring Mix
2 cups Red Cabbage, thinly sliced
2 Pears, small dice
2 Shallots, thinly sliced
¼ cup Sliced Almonds

DIRECTIONS

1

Cut the tofu block in half and place side by side on an absorbent towel (microfiber works well) and wrap up. Then place something heavy on top, to help push out the excess moisture. Let rest for 20 min. Meanwhile, make the tofu marinade. Whisk together the miso and water and prepare a plastic/silicone bag for marinading. When the tofu is done resting, unwrap and cut it into 1" cubes. Place the tofu and marinade into the bag and store in the fridge for at least 6 hours. Best if left overnight.

2

When you're ready to make the salad, remove the tofu and preheat the oven to 375 degrees. Place the tofu on a sheet pan lined with parchment paper. Cook for 15 min. Meanwhile, you can prepare the dressing and salad ingredients.

3

Place all the dressing ingredients into a shaker and shake away. Or, place all the ingredients except the oil into a deep bowl, then slowly drizzle the oil in with a whisk. Set aside. Place all the salad ingredients into a large bowl. Top with warm tofu, drizzle with dressing, toss, and enjoy!

Ingredients

Tofu Marinade
 ½ cup Red Miso
 ¼ cup Water
 14 oz Tofu, Extra Firm
Miso Ginger Vinaigrette
 ½ cup Rice Vinegar
 2 tbsp Red Miso
 2 Garlic Cloves, minced or pressed
 1 ½ tbsp Ginger, grated
 2 tsp Dijon Mustard
 2 tsp Coconut Sugar (or 1 tsp cane sugar)
 ¼ tsp Black Pepper
 1 dash Red Pepper Flakes
  cup Extra Virgin Olive Oil
Salad
 5 cups Spring Mix
 2 cups Red Cabbage, thinly sliced
 2 Pears, small dice
 2 Shallots, thinly sliced
 ¼ cup Sliced Almonds

Directions

1

Cut the tofu block in half and place side by side on an absorbent towel (microfiber works well) and wrap up. Then place something heavy on top, to help push out the excess moisture. Let rest for 20 min. Meanwhile, make the tofu marinade. Whisk together the miso and water and prepare a plastic/silicone bag for marinading. When the tofu is done resting, unwrap and cut it into 1" cubes. Place the tofu and marinade into the bag and store in the fridge for at least 6 hours. Best if left overnight.

2

When you're ready to make the salad, remove the tofu and preheat the oven to 375 degrees. Place the tofu on a sheet pan lined with parchment paper. Cook for 15 min. Meanwhile, you can prepare the dressing and salad ingredients.

3

Place all the dressing ingredients into a shaker and shake away. Or, place all the ingredients except the oil into a deep bowl, then slowly drizzle the oil in with a whisk. Set aside. Place all the salad ingredients into a large bowl. Top with warm tofu, drizzle with dressing, toss, and enjoy!

Tofu and Pear Salad with Miso Ginger Vinaigrette
Tofu and Pear Salad with Miso Ginger Vinaigrette
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