Tofu and Pear Salad with Miso Ginger Vinaigrette

Name: Tofu and Pear Salad with Miso Ginger Vinaigrette
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Ingredients: ½ cup Red Miso; ¼ cup Water; 14 oz Tofu, Extra Firm; 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; ⅔ cup Extra Virgin Olive Oil; 5 cups Spring Mix; 2 cups Red Cabbage, thinly sliced; 2 Pears, small dice; 2 Shallots, thinly sliced; ¼ cup Sliced Almonds

This is a great salad to incorporate more tofu into your diet. The red miso marinade helps flavor the tofu and a quick bake in the oven keeps it healthy and crispy. I recommend marinating the tofu overnight to get the best flavor, then pop it out of the fridge a half hour before preheating the oven. While the tofu is cooking, chop up the dressing and salad ingredients so it’s ready to be topped with the warm tofu.

I am in love with this miso ginger vinaigrette! It’s so light and has just the right amount of heat from the ginger. It pairs perfectly with the tofu and pears. I like to make my dressings ahead to really let all the ingredients macerate. With this recipe, I made the dressing and starting marinating the tofu on the same day. Then the next day all I have to do was cook the tofu and prepare salad ingredients. Quick and easy. Enjoy!

Tofu and Pear Salad with Miso Ginger Vinaigrette

Servings: 2 Big Salads or 4 Small Salads

AuthorSunshine UrbaniakCategorySidesTotal 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

⅔ 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

⅔ 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

Ingredients Directions