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

Serves: 4 Save

Ingredients (11)

  • 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)

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