Tofu and Kale Salad With Avocado Grapefruit and Miso Tahini Dressing Recipe
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)
Instructions
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