I had a fantastic kale salad with tofu for lunch last Friday at The Plant Cafe Organic, and this weekend I decided to attempt a recreation. Because I have been eating a lot of kale salads lately, I decided to mix it up a little by adding some green cabbage. The texture combination, combined with marinated baked tofu and a citrus-Dijon dressing was perfection – the perfect post-workout homemade lunch!
Baked Tofu with Kale and Cabbage
- 1 garlic clove, minced
- 1 TB white or yellow miso
- 1 TB low sodium soy sauce
- 1 TB ponzo sauce
- 1 tsp sesame oil
- 8 oz extra firm tofu, sliced into domino sized pieces
- cooking spray
- 3 leaves of dino kale, julienned
- 1 cup green cabbage, julienned
- 1 yellow pepper, sliced
- 1 small cucumber, sliced and quartered
- 1/4 avocado, diced
- 3 green scallions, sliced thinly
- 1 tsp sesame seeds
- 1 TB chopped peanuts
- 2 TB Citrus based vinegar (I use Orange Muscat Champagne Vinegar from TJ’s)
- 2 tsp Dijon mustard
- 1 tsp olive oil
- salt and pepper to taste
This is the first time I baked tofu. Usually I just stir fry it with veggies and the above ingredients, but I thought that for this salad baking the tofu would give it a firmer texture when combined with the other vegetables and dressing. So I used similar flavors and sauces that I would use in a stir fry to marinate the tofu for a couple of hours before baking it.
Combine the first five ingredients of the Baked Tofu in a small tupperware container and mix well. Add the tofu and coat in the marinade, refrigerate for 2-8 hours. When ready to bake, preheat the oven to 375 degrees. Coat a nonstick baking pan with cooking spray, and evenly arrange tofu slices. Bake for 10 minutes, then turn the tofu over and bake for another 10 minutes.
Meanwhile, chop vegetables for salad and place into large bowl with peanuts and sesame seeds. Then, prepare the dressing. I dumped out the excess marinade from the tofu, and mixed the dressing in the same container. This way I subtly added a little bit of the marinade flavors to the dressing.
Once the tofu is ready, add to the salad and toss with the dressing. Transfer to a serving bowl and enjoy immediately – while the tofu is still warm!
If serving wine with this dish, I would suggest a Dry Riesling or Viogner – something light and fruity with a little citrus to complement the dressing and the flavors of the tofu.