Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Almond-Miso Dressing

3 Tbsp Unsweetened Almond Butter
1 Tbsp Cider Vinegar
1/2 Tsp Sriracha
1 Tsp Ginger, Peeled and Grated
2 Tbsp Water

1 Tbsp Maple Syrup
1 Tbsp White Miso Paste
1 Tbsp Tamari or Soy Sauce

Blend all the above in magic bullet to make paste.

Yields: 8 Tbsp

Baked Almond-Miso Tofu

14 Oz Package Extra Firm / Firm Tofu

Press tofu for 30 minutes.

Preheat the oven to 400 degrees F

Cut the tofu into 1" cubes

Put the tofu cubes in a large bowl. Drizzle 2 Tbsp of Almond-Miso dressing and toss gently to coat.

Transfer the tofu to a parchment-lined baking sheet and bake for 20 minutes, take it out and stir. Bake for another 20 more minutes or until the tofu is just beginning to brown on the edges.

Remove the baking sheet from the oven, immediately drizzle the tofu with another Tbsp of dressing (very important) and use a spatula to toss the tofu in the sauce, making sure every piece is coated.

Chopped Powder Salad

1 Head Costco Romaine Lettuce, Chopped (4 Cups Chopped)

1 Cup Purple Cabbage, Shredded (1/4 of XXX-Small Cabbage)
1 Cup Carrot, Grated (1 Big Carrot)
1/2 Cup Green Onion, Chopped (3 Green Onions)
1 Cup Red Bell Pepper, Diced (1 Big Red Bell Pepper)

1/2 Cup Cilantro, Chopped
1/3 Cup Raw Cashew Pieces
1 Tbsp Hemp Seeds
1 Tbsp Sesame Seeds

Toss all the chopped veggies, baked tofu and the remaining dressing

Taste Note: Tastes Awesome
Serves: 3
Yields: 8 Cups
Source: ohmyveggies