Tofu and kale salad with avocado, grapefruit, and miso-tahini dressing from Serious Eats by J. Kenji López-Alt

  • avocados
  • grapefruits
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow miso for white miso, and agave nectar for honey. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow miso for white miso, and agave nectar for honey. See recipe for variation.

  • imaluckyducky on February 07, 2022

    4.5 stars. VERY flavorful salad, not too much work if you make the tofu ahead of time. The heady nuttiness of the tahini finishes to the slightly salty umami bomb that is miso, and it's balanced out by the subtle sweetness to make a powerfully flavorful dressing. Will probably use the rest of the dressing on roasted veg. I air fried the tofu and perhaps overdid the tofu a bit. Didn't like curly kale as the main green, however liked it much better with arugula and spring mix.

  • rionafaith on November 11, 2018

    Fantastic, flavorful salad. I used arugula as the greens, yellow miso, and agave, and wouldn't change a thing next time. The method of pouring boing boiling water over the tofu before pressing struck me as odd, but I guess it worked because the tofu came out with a great texture after frying -- super crispy and chewy. (Forgot how splatter-happy frying tofu can be though, and only remembered to put on a screen about halfway through. Time to clean the kitchen!) I loved everything about this and will definitely make again.

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