Directions
- 1Prepare the vegetables: slice carrots, zucchini, and red pepper. Chop the broccoli.
- 2Toss the vegetables with oil and bake.
- 3Grate the tofu.
- 4Mix the grated tofu with some sauce and bake until crispy.
- 5Make miso ginger dressing: Combine tahini, soy sauce, miso paste, and grated ginger.
- 6Assemble the salad: Layer raw and cooked vegetables in a bowl.
- 7Add the crispy tofu crumbles and dressing.
Ingredients
- 2 carrots
- 1 zucchini
- 1 head broccoli
- 1 tablespoon oil
- 1 block tofu
- 1 cup tahini
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 thumb ginger
- 1 red pepper
Equipment
food processorgraterbaking sheet
Tips
- Use miso instead of salt to reduce sodium intake.
- Include both raw and cooked veggies for better texture and nutrition.
- Crispy baked tofu adds plant-based protein
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