Crispy Tofu Salad Meal Prep with Miso Tahini Dressing
A crunchy, make-ahead tofu salad with quinoa, kale, vegetables, and miso tahini dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 14 oz extra-firm tofu pressed and cubed
- 1 cup cooked quinoa cooled
- 4 cups chopped kale stems removed
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 2 tbsp tahini
- 1 tbsp white miso
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 1/4 cup water plus more as needed
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
Instructions
- Heat the oven to 425°F. Toss the tofu with 1 tablespoon olive oil, garlic powder, and salt, then spread it on a lined baking sheet.
- Bake the tofu for 20 to 25 minutes, turning once, until the edges are crisp.
- Whisk the tahini, miso, lime juice, maple syrup, remaining olive oil, and water into a pourable dressing.
- Massage the kale briefly with a spoonful of dressing. Divide quinoa, kale, carrots, cucumber, and tofu among four containers.
- Pack the remaining dressing separately and add it just before serving.
Notes
Keep the dressing separate for the best texture.