This miso tofu corn kale salad features the most flavorful, crispiest tofu and all the ingredients I love (I’m talking about corn specifically). An easy and delicious salad to throw together any day of the week!
It’s no surprise that I remain obsessed with adding miso to everything. It just adds such a kick of savory flavor that there’s no question of whether or not to add it. The answer is yes.
I air fried my tofu to make prepping this quicker (15 minutes!), but you can oven bake as well. It turns out so crispy!
The Rundown
1. Press your tofu for at least 15 minutes. I just put a cutting board and heavy bowl on it.
2. Boil your corn.
3. Mix the miso sauce and coat tofu with it. Air fry your tofu.
4. With the remaining miso sauce, add some additional flavors if you want and thin it down for a salad dressing.
5. Assemble!
Miso Tofu Corn Kale Salad
Ingredients
- 1 ear of corn
- 2 cups lacinato kale *any kale is fine and I didn't measure
- ½ avocado, cubed
- 2-3 oz. tofu, cubed
- 1 tbsp coco aminos
- 1 tbsp miso
- 1 tbsp almond butter
- 1 tsp arrowroot starch sub cornstarch
- ½ tbsp lemon juice
- ½ tsp dijon mustard
Instructions
- Press tofu for at least 15 minutes and boil corn.
- Mix coco aminos, miso, almond butter, arrowroot starch, and 3 tbsp water in a small bowl.
- Cut tofu into cubes and coat in about 3/4 of the mixture.
- Air fry tofu at 375 F for 15 minutes. Alternatively, oven bake for ~ 30 minutes at 400 F (haven't tried this).
- Use the rest of the miso mixture as the salad dressing, but add lemon juice, dijon mustard, a pinch of pepper and garlic, and water to texture.
- Toss a few spoons of dressing with some lacinato kale and add corn, avocado, and tofu.
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