This Hearty Salad Is Good Tasting and Good for You

Crispy tofu and a miso-ginger dressing make a flavor-packed salad.

Fried tofu adds crunch. America's Test Kitchen/TCA

This plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil. Dressing the kale first gave the tough greens time to soften while we fried the tofu.

Kale Salad With Crispy Tofu and Miso-Ginger Dressing

Serves: 4

• 1/4 cup seasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons white miso
• 1 tablespoon grated fresh ginger
• 1 pound curly kale, stemmed and chopped coarse
• 2 carrots, peeled and shredded
• 14 ounces firm tofu, cut into 1/2-inch cubes
• 1/2 teaspoon table salt
• 1/3 cup cornstarch
• 1/4 cup vegetable oil for frying
• 2 avocados, halved, pitted, and cut into 1/2-inch pieces
• 1/2 cup roasted cashews, chopped coarse

Whisk vinegar, sesame oil, miso, and ginger together in a large bowl. Add kale and carrots and toss to combine.

Press tofu dry between paper towels. Sprinkle it with salt. Toss tofu with cornstarch in a bowl.