miso kale salad with miso roasted tofu

miso tofu: 
    • 1 14-ounce package extra-firm tofu, drained
    • 2 tablespoons lemon juice
    • 2 tablespoons, miso
    • 2 cloves garlic, minced
    Preheat oven to 425 degrees. Coat a large rimmed baking sheet with cooking spray or brush on some olive oil.  Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet.  I used my olive oil cooking spray. 
    Pat the tofu dry and then cut the block into square cubes. I cut the block of tofu into 7 slices and then cut those in half to get these squares.  It really doesn't matter how you cut up your tofu, just make sure they are cut into even pieces. 
    Combine the lemon juice, miso and minced garlic in a large bowl and use a spatula to mix it together. It will resemble a thick paste.
    Add the tofu to the mixture and gently toss to coat.  Spread the tofu in a single layer on the prepared baking sheet. Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.

    Tip: You can make this tofu up ahead of time, (like the day before) and just re-heat it for a few minutes in a 250-degree oven.

    miso kale salad:

    Note:  This is not a make ahead dressing, as it does not sit well on it's own.  I would make it up and then toss it with your kale.  Once mixed with the kale, it sits well.

    • 1 bunch (whole head) lacinato/dinosaur kale, curly kale or red kale, large stems removed, thinly sliced - to see a step-by-step demonstration on how to de-stem and slice kale - click here.
    • 1/3 cup extra-virgin olive oil
    • 3 tablespoons freshly squeezed lemon juice
    • 4 teaspoons miso
    • 1 clove garlic, minced I used 2 medium cloves and it tasted great
    • 1/3 cup grated parmesan cheese 
    Whisk together the oil, lemon juice, miso and garlic in a glass measuring cup or small bowl.  Make sure to whisk the ingredients together well.  The dressing will be a bit thick and pasty.  Put your sliced and de-stemmed kale into a salad bowl.
    Pour the dressing to taste (see my note below) over the kale, and mix well so that all the kale absorbs the dressing.  I actually massaged my kale a bit so the kale really absorbed the dressing.  You don't have to go crazy massaging this kale salad.  When I say, "massage" your kale, I literally mean, get your hands in there and massage it.  You will notice that the kale reduces in size quite a bit, and what seemed like a mess of kale is now 1/2 of what it was.
    Note:  Add the dressing to taste. Some heads of kale are smaller than others, so just use the amount of dressing for the amount of kale you have.  The first batch I made had less kale so I only used 3/4 the amount of dressing I made.  The second batch I used had a bit more kale, and I ended up using the whole amount of dressing.  Add the 1/3 cup parmesan cheese, and toss to coat.
    Top the salad with some roasted tofu, or not.  The kale salad is great on its own as well.
    Be sure to store the tofu and kale separately.  
    Got leftovers?  Just re-heat the tofu in a 250 degree oven until warmed. This salad tastes great day two and even day three.
    You can also make a kale caesar salad wrap. Just top a whole-grain tortilla with the leftover kale salad, the warmed tofu and then smash an avocado on top and wrap it up. It's just a fun and different way to enjoy this salad.