Tofu and kale salad with avocado, grapefruit, and miso-tahini dressing
Delight your senses with a vibrant blend of tofu, kale, avocado, grapefruit, and miso-tahini dressing in this tantalizing salad. Bursting with flavor!
Ingredients:
- 1 (400g; 396g) block firm tofu, cut into 1- by 2- by 1/2-inch squares
- 5 tablespoons (75ml) extra-virgin olive oil, divided
- 3/110g (3 tablespoons; 22g) za'atar, divided
- 1 large grapefruit (357g; 350g), cut into segments, juice reserved separately
- 2 tablespoons (30ml) tahini
- 1 tablespoon (15ml) white or yellow miso paste
- 1 tablespoon (15ml) juice from 1 lemon
- 1 teaspoon (5ml) honey or agave nectar
- Kosher salt and freshly ground black pepper
- 1 large avocado, cut into 1/2-inch chunks (about 1/2 cup)
- 140g (about 5 cups; 142g) greens, such as baby kale, spinach, or arugula, see note
Instructions:
- Place tofu in a large colander in the sink. Pour 1 quart of boiling water over the tofu and let it sit for 1 minute. Then transfer the tofu to a tray lined with paper towels and gently press it to remove excess water. Heat 3 tablespoons of olive oil in a large nonstick or cast iron skillet over medium-low heat until it shimmers. Add the tofu and cook, turning occasionally, until it becomes golden brown and crispy on all sides, which should take about 15 minutes in total. Sprinkle half of the za'atar over the tofu and toss to coat. Move the tofu to a paper towel-lined plate to drain. Transfer the remaining contents of the skillet to a medium bowl and let it cool slightly.In the bowl with the reserved oil from cooking, add 2 tablespoons of the grapefruit juice, tahini, miso paste, lemon juice, and honey or agave nectar. Also, add 1 more tablespoon of olive oil. Whisk the mixture until it becomes smooth, adjusting the consistency with more grapefruit juice or water until it reaches a smooth, pourable texture similar to heavy paint. Season with salt and pepper to taste.Place the tofu in a large bowl. Drizzle the remaining tablespoon of olive oil and sprinkle the remaining za'atar over it. Season with salt and gently mix everything together.Add the greens and half of the dressing to the bowl with tofu. Gently fold everything together. Then add the grapefruit segments and avocado, tossing gently to combine. Serve immediately and drizzle the remaining dressing on top.
Summary:
- Calories: 1590 kcal
- Fat: 132 g
- Protein: 48 g
- Carbs: 79 g
- Potassium: 2639 mg
- Magnesium: 307 mg