MC - Tofu, avocado & kale salad with tahini dressing

Name: MC - Tofu, avocado & kale salad with tahini dressing
Cuisine: Asian
Ingredients: 1 avocado; 150g red cabbage; 1 handful of fresh coriander; 80g kale; 1 lime; 1 tbsp maple syrup; 1 tbsp white miso paste; 2 spring onion; 2 tsp pumpkin seeds; 2 tbsp tahini; 300g firm tofu

8 steps

We coat protein-rich tofu in a savoury tahini and sweet white miso dressing, pan-fry until golden and then toss with kale, crunchy cabbage and creamy avocado. Who thought a salad could be this satisfying? Cook time: 15 mins Allergens: Sesame, Soya Cuisine: Asian Key ingredient: Satisfying tender organic tofu

Updated at: Thu, 17 Aug 2023 13:55:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories396.3 kcal (20%)

Total Fat23.7 g (34%)

Carbs29.7 g (11%)

Sugars13.5 g (15%)

Protein24.2 g (48%)

Sodium476.7 mg (24%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1avocado

150gred cabbage

1 handfulfresh coriander

80gkale

1lime

1 Tbspmaple syrup

1 Tbspwhite miso paste

2spring onion

2 tsppumpkin seeds

2 Tbsptahini

300gfirm tofu

Instructions

Step 1

Heat a large, dry frying pan on a medium heat and add the pumpkin seeds. Toast for 2 mins, until the skins split and you hear popping sounds, then transfer to a small plate to cool.

Step 2

Drain the tofu and pat dry with paper towel. Cut the tofu into small 1cm cubes. Heat the same large frying pan with 1/2 tbsp oil on a medium heat and cook the tofu for 10 mins, turning occasionally, until golden. Season with sea salt and black pepper.

Step 3

Remove the stalks from the kale and roughly chop the leaves. Place the kale into a large bowl. Thinly slice the red cabbage. Thinly slice the spring onions. Roughly chop the coriander leaves. Add all to the same bowl as the kale.

Step 4

Make the tahini dressing. Add the tahini, maple syrup, juice from the lime, half the miso and 3 tbsp cold water to a small bowl. Season with sea salt and black pepper; mix until it reaches a drizzling consistency (add more water if needed).

Step 5

Pour three-quarters of the dressing into the bowl and toss the salad to coat.

Step 6

Add the remaining miso to the tofu in the pan, along with 1 tbsp cold water. Mix well to coat. Peel and destone the avocado; slice thinly.

Step 7

Divide the kale salad between bowls, then top with the tofu. Place the sliced avocado on top, drizzle with the remaining dressing and sprinkle the toasted pumpkin seeds over the top.

Step 8

Eat!