Kale and Quinoa Salad With Tofu and Miso Recipe (2024)

This is SO timely for me! I wanted to make tofu cubes last evening, and found a recipe for baked rather than fried. No oil, just cubes tossed in some tamari (I used low sodium) and nutritional yeast flakes. Bake separated cubes on baking sheet (on Silpat) on top oven rack for 20 minutes. Turn cubes onto other side, bake another 20 minutes. Crispy and very tasty!

I never buy mirin, though I do a lot of pan-Asian cooking. To me, it is just syrup, despite claims of its having a rice, etc. base. Instead, I keep cooking grade sake in my cupboard and use it for the (mirin) liquid called for, plus a bit of sugar.

NO FAIL CRISPY LOW FAT TOFU:Thaw frozen tofu on counter during the day (I always have a few containers ther on hand)Preheat oven to 400FPress thawed tofu between your palms to release waterCut and Mix cubes w: 1T Tamari or Soy, 1T Olive Oil, 1T Corn StarchPlace tofu on a half sheet pan covered in non-stick foil in a single layerBake for 25-30 min, stirring halfway through if you think of it

I don’t usually eat kale or tofu, but I want to eat this All The Time! This, for sure, is my new back pocket recipe.

This is my new salad obsession. I've made it twice and try to make it last as long as possible. Once it's gone, I'm craving it again. All the ingredients in the dressing work together with the rest of the salad ingredients for perfectly balanced bites. I made this exactly as the recipe is written both times and really wouldn't change a thing. (Which is odd for me as I consider recipes a jumping off point to adapt to my family's taste.). Thank you Corinne Trang!

Toss tofu cubes w/ half the amt of oil and roast in a hot oven along with a tray of squash or sweet potato

Dry white wine is the opposite of mirin, which is syrupy and sweet. I’d use rice or champagne vinegar with sugar dissolved in it. But yes, you can find it at most groceries and it keeps well.

Consider adding cashews. Watch the amount of oil in the dressing. Try following suggestion for baked tofu.

Add cubes of roasted butternut squash or sweet potato

We made this per the recipe with the exception of baking the tofu (20 minutes at 400° after tossing with a little soy sauce, a little olive oil, and a little cornstarch) instead of frying it.It was delicious and a hit with adults and kids.This will go into permanent rotation at our house.

This was fantastic, I did double the quinoa and increased the amount of kale by 50%; still found it well dressed with the dressing as written.

I used grape seed oil the first time and a neutral oil the second time I made it. The neutral oil tasted a little oily compared to the rest of the ingredients so the next time I'll stick to grape seed.

Delicious as is! For a heartier weeknight meal, we'd make at least double the quinoa. We were still hungry afterward.

Another good trick is to coat the tofu cubes, strips, what have you with cornstarch before cooking. Adds a nice crunchy layer.

There is no reason to waste paper towel to drain the tofu. Simply place the block between two plates and place a weight on the top plate. Pour off the liquid periodically.

This is in our regular rotation, love it! We also added a cup of blanched and sautéed Brussels sprouts and reduced the kale by a third.

This is one of my go-to recipes for a light weeknight dinner. It’s very flexible. I’ve used Tuscan (dinosaur) kale. Used shaoxing cooking wine or sake when I didn’t have mirin. Tonight I was out of toasted sesame oil so I put in a dollop of natural peanut butter instead. If the dressing is a bit thick add a splash of water. Oh, and I always use a drizzle of maple syrup (chili-infused or plain) instead of honey. Love this recipe!

I made it with bulgar instead of quinoa, and microwaved the kale for a minute because I really don't like raw kale. Overcame my fear of frying tofu. Felt like a master chef. Can't wait to eat the rest for lunch tomorrow!

Put the tofu in the air fryer with some oil, soy sauce and cornstarch. This puppy is a delicious protein-powerhouse!

This is delicious. I double the dressing recipe and the amount of quinoa. For the veggies, I use one bag of chopped kale and one bag of Cruciferous crunch from Trader Joe's. I also bake the quinoa. Super simple! I eat it for lunch almost every day.

Delicious. Made as written, subbing apple cider vinegar for the rice vinegar, because I realized when I started prepping that I didn’t have any.I don’t understand (and find it frustrating) when no one seems to make the recipe as written in all the notes I read here. It’s hard to get a feel for whether a recipe is for me.That said, this recipe is for me. I found it very delicious and a keeper.

Delicious! I didn’t have white miso, but had Korean soybean paste. I used it 1/2 of what was instructed. I used spinach because that’s what I had instead of Kale. I didn’t splash honey at the end as I felt sweetness from the dressing was just enough. Definitely I’ll make it again next time with Kale!

400• oven 20 minTbl soy sauceTbl olive oil Tbl cornstarch

I decided to pan fry onions with my sad looking kale and roast broccoli to make this a warm salad and it was delicious!

The dressing was so good! Wow. I did air fry the tofu and add some seasonings/cornstarch because we are particular about our tofu. Also upped the quinoa a bit. Tofu: Toss in 1/2 tbsp light soy sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/2 tsp sea salt, 2 tsp cornstarch, 1/2 tsp sesame oil, 1/4 tsp black pepper. Air fry for 10 minutes.

For the dressing I blended it and used seasoned rice vinegar in place of mirin and plain rice vinegar.

The dressing is a bit bland as is; I upped the miso and added minced garlic and it still didn't seem enough. However, I love the quinoa + kale + tofu combo, so I'll be fiddling with the dressing until I can get it right!

Balsamic rather than mirin. Gochujang rather than sriracha. Add toasted nuts!

This is by far my favorite salad. I make it once a week and switch things up with what I have to keep it fresh/interesting. I usually add some carrots and purple cabbage. Sometimes I add roasted sweet potato as well. To echo everyone else, I also toss the tofu in some seasoning and cornstarch and then bake it. Not because I'm afraid of oil, but before it's much easier to clean up some greasy parchment than it is to deal with a bunch of oil in my caste iron pan.

One of the best recipes I've found at NYT Cooking (which is saying a lot!). Everyone in my family thought it was delicious. You don't need to be a tofu or kale fan to love this.