My sister made this salad for me a while ago, and it’s really yummy. The recipe comes from 101 Cookbooks by Heidi Swanson. This is a really yummy but still pretty light and healthy meal. The crispy shallots alone are amazing, but with the crunchy cabbage, chives, toasted almonds, and miso dressing, it’s really a perfect flavor combination. My sister makes marinated tofu to go with the salad that adds some protein and goes well with the crunchiness of the cabbage.
I didn’t change anything about Heidi’s recipe other than using a combination of red and green cabbage and a larger quantity of cabbage. You can find the recipe for the salad here, and I’ll include the recipe for the marinated tofu I put on top of the salad. Heidi Swanson has a Recipe Journal which some great recipes on it, so browse around her blog while you’re there!
And, to follow up on my New Year’s Resolution, the new (to me) ingredients in the salad are …miso and powdered mustard! I’ve of course eaten miso many times before in miso soup, but for some reason I’ve never cooked with it. Now I have a whole tub, so if you have any other yummy miso recipes, please share them in the comments!
Marinated Tofu Ingredients:
1 block of firm or extra firm tofu
1 – 2 shallots
3 – 4 cloves of garlic
small knob of ginger
1/2 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup water
Marinated Tofu Directions:
- Drain the tofu and press the water out with a paper towel. Slice your tofu into 1/4 inch thick slabs. Spread the tofu out in a baking dish to marinate.
- Thinly slice the shallots, press or mince the garlic, and grate the ginger. In a bowl, mix together the soy sauce, rice vinegar, water, shallots, garlic, and ginger. Whisk together.
- Pour the marinade over the tofu so it’s evenly coated. Sprinkle some black pepper on top of the tofu. Allow the tofu to marinade for an hour or two (or longer).
- A lot of the liquid will probably be soaked up into the tofu, but drain off some of the excess liquid. Reserve the shallots, ginger, and garlic by straining the liquid. Pan fry the tofu, shallots, ginger, and garlic in a little sesame oil until the edges are golden and crispy.
- Top the Cabbage and Miso Salad with the marinated tofu and enjoy!
This recipe originally comes from Heidi Swanson‘s book Super Natural Everyday. My sister made this recipe for us on a visit a while back, and I finally got around to making a batch myself. Of course I made a few changes, as I am known to do.
Kale changes quite a bit when you roast it. The leaves become light and crispy. It’s an odd texture at first, but it really grew on me. The flavor combo is pretty unique too, but it will also grow on you. You’ll soon find yourself craving some toasted sesame soy-saucy kale!
I bought a tub of pre-chopped, pre-washed kale from Whole Foods and that cut down on prep time a lot. I also tried making this recipe with frozen kale, but it doesn’t turn out the same. It was still tasty, but the frozen kale is too wet and doesn’t get crispy like fresh kale does.
1/4 olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon sesame seeds
3 cloves of garlic, pressed or minced
3 1/2 – 4 cups of chopped kale, lightly packed
1 1/2 cups unsweetened flaked coconut
- Preheat the oven to 350° and place two racks on the top half of the oven.
- Prep your kale by removing thick stems and ribs and roughly chopping. Make sure you wash the kale well as it can be sandy. Pat the kale dry after washing to remove excess water.
- Whisk together the olive oil, sesame oil, soy sauce, sesame seeds, and garlic in a large mixing bowl.
- Add the kale and coconut to the bowl and toss well until evenly coated with the oil/soy sauce mixture.
- Spread the kale in an even layer on two baking sheets. Bake for 15-20 minutes, and then check, alternating racks if need be. The kale should be crispy and the coconut should be turning golden brown. I had to leave mine in a bit longer. Once it’s crispy and golden, remove it from the oven, let it cool a little, and enjoy!
This is a recipe that my sister made for us over the holidays (yes I know it was four months ago!). I’m a little late in posting this, but I wanted to share. The recipe is called Feisty Green Beans and you can find it on Heidi Swanson’s blog 101 Cookbooks. These were really tasty and with the inclusion of tofu, it packs some protein into your veggie side dish! Thanks to my sister for making these for us!
1 pound green beans, thinly sliced
1/2 cup golden raisins
1 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 medium yellow onion, diced
3 bay leaves
1/3 cup white wine
1/2 teaspoon paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp curry powder
1/2 tsp salt
1/2 tsp or less of crushed red pepper flakes
6 ounces extra firm tofu, cut in 1/2 inch cubes
2 tbsp vegan butter
1/3 cup vegan sour cream
1/4 cup toasted sliced almonds
1/3 cup finely chopped fresh cilantro
salt and pepper
- Bring a pot of salted water to a boil, and cook the green beans for about a minute. Then dunk the green beans in cold water to stop the cooking, drain, and set them aside.
- Place the raisins in a small bowl and pour scalding hot water over them. Let them sit for five minutes, drain, and set them aside.
- Heat a large skillet over medium heat. Then add the oil, garlic, onion, and bay leaves. Cook for 5 minutes until the onions and garlic start to brown slightly. Then add the wine and cook until the liquid has mostly evaporated.
- Remove the bay leaves and stir in the spices – paprika, cumin, coriander, curry powder, salt, and crushed red pepper flakes.
- Stir in the tofu cubes and the raisins and cook for another minute. Then add the vegan butter and green beans, stirring until the vegan butter melts.
- Remove the skillet from heat and stir in the vegan sour cream. Add most of the almonds and most of the cilantro, setting some aside. Add salt and pepper to taste. Before serving, top the dish with the remaining cilantro and almonds.