Miso Carrot Ribbon Tofu Salad
Arugula salad with rainbow carrot ribbons, tofu and shaved almonds in a miso dressing.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
5minutes 15minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
5minutes 15minutes
Ingredients
Instructions
  1. Remove the tofu from the package and wrap in paper towels. Place something heavy over the top to slowly press the liquid out.
  2. Peel the outer skin of the carrots and then with the peeler make thin sliced ribbons from each carrot.
  3. Cube the tofu and place in a skillet with some hot coconut oil. Fry for about 5 minutes on medium-high heat.
  4. Mix miso paste, ginger, honey, lemon and rice vinegar together for the dressing.
  5. Combine the carrot ribbons, arugula and fried tofu and sprinkle with almonds. Pour the miso-ginger dressing over the top.
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