Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing Recipe

Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing Recipe
11 Ingredients
  • 1 (14-ounce; 400g) block firm (non-silken) tofu, cut into 1- by 2- by 1/2-inch squares
  • 5 tablespoons (75ml) extra-virgin olive oil, divided
  • 3/4 ounce (about 1/4 cup; 20g) za'atar, divided
  • 1 large grapefruit, cut into segments, juice reserved separately
  • 2 tablespoons (30ml) sesame 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 avocado, cut into 1/2-inch chunks
  • 5 ounces greens, such as baby kale, spinach, or arugula (see note above)
Nutrition
396
20% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, dairy-​free, gluten-​free
     

Fat

51% 33

Saturated

24% 5

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 6

Carbs

7% 20

Carbs (net)

- 13

Fiber

31% 8

Sugars

- 9

Sugars, added

- 1

Protein

23% 12

Cholesterol

- 0

Sodium

27% 653

Calcium

28% 278

Magnesium

19% 82

Potassium

15% 710

Iron

18% 3

Zinc

16% 2

Phosphorus

33% 231

Vitamin A

20% 184

Vitamin C

83% 75

Thiamin (B1)

21% 0

Riboflavin (B2)

18% 0

Niacin (B3)

13% 2

Vitamin B6

27% 0

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

28% 4

Vitamin K

229% 275
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