Tokyo Salad (x0.5 scale)
Recipe by user david
A crisp, colorful greens-and-vegetable salad topped with marinated tofu, sesame seeds, and tamari dressing.
Serves 0.5
Tokyo Salad is a fresh, crunchy mix of romaine and mesclun greens with shredded vegetables, broccoli florets, and diced cucumber, finished with roasted marinated tofu and a double hit of black and white sesame seeds. It’s a quick, satisfying single-serving salad that works well for a light lunch or a simple dinner side. For best texture, keep the greens very dry before tossing, and add the tamari dressing right before serving so everything stays crisp.
- 1 1⁄8 tsp avocado oil
- 3⁄4 tsp white miso
- 3⁄4 tsp tamari
- 3⁄4 tsp rice wine vinegar
- 3⁄4 tsp (4 g) lime juice
- 3⁄4 tsp (5 g) maple syrup
- 1⁄4 tsp (2 g) lemon juice
- 1⁄4 tsp garlic, minced
- 1⁄4 tsp ginger paste, minced
- 1⁄4 tsp Sriracha sauce
- 1⁄4 tsp sambal oelek
In a bowl, combine the oil, miso, tamari, vinegar, lime juice, maple syrup, lemon juice, garlic, ginger, Sriracha, and sambal oelek. Whisk until well blended.
- 0.12 block firm tofu (14-ounce/400 g), cut into 1/2-inch cubes
Place the tofu cubes in a large ziplock bag and pour the marinade into the bag. Seal well, removing any air from the bag and making sure all the cubes are coated. Refrigerate overnight or up to 24 hours.
Preheat the oven to 425°F.
Lay the cubes on a large sheet tray (not lined with parchment paper), spreading them out, and roast for 5 minutes. Discard any leftover marinade. Remove the tray from the oven, turn over the cubes of tofu, and roast for another 5 minutes. Turn the cubes one more time, and roast for a final 3 minutes or until all the tofu is golden brown and crispy. Set the tray aside. When the tofu has cooled completely, refrigerate in an airtight container until ready to use.
- 2 3⁄4 tsp (13 g) apple cider vinegar, just under
- 1⁄2 tsp tamari
- 0.083 cloves garlic
- 2 tsp nutritional yeast flakes, packed
In a blender, combine the vinegar, tamari, garlic, and nutritional yeast.
Process on medium-high speed until smooth and well combined, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- 1 Tbsp, 1 3⁄4 tsp (21 g) olive oil
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds.
- fine sea salt, to taste
- black pepper, freshly ground, to taste
Season to taste with the salt and pepper. Transfer the dressing to an airtight container and refrigerate until ready to use.
- 1 cup 1 cup romaine lettuce, chopped
- 1 cup 1 cup (20 g) mesclun greens
- 2 Tbsp 2 Tbsp carrot, shredded
- 2 Tbsp 2 Tbsp red cabbage, shredded
- 2 Tbsp 2 Tbsp (11 g) small broccoli florets
- 2 Tbsp 2 Tbsp english cucumbers, diced
- 1⁄4 cup 1⁄4 cup roasted marinated tofu
- 1 Tbsp 1 Tbsp toasted white and black sesame seeds
- 1 Tbsp 1 Tbsp red onion (optional), diced
Combine all of the ingredients in a large stainless-steel bowl.
- 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp tamari dressing
Top with the dressing, and using tongs, toss until well mixed and dressed.
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