Ginger-Miso Carrots with Watercress and Baked Tofu
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 2
- For the tofu:
- 6.5 oz extra-firm tofu
- 1/4 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- For the salad:
- 2 large carrots
- 3 cups watercress
- 1/2 teaspoon black sesame seeds + 1/2 teaspoon white sesame seeds mixed
- For the dressing:
- 2 tablespoons extra virgin olive oil or avocado oil, if you have it
- 2 tablespoons rice vinegar
- 1 teaspoon white miso
- 1/2 tablespoon sesame oil
- 1/2 inch piece of ginger grated
- 1 tablespoon of water
- salt and pepper to taste
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) Repeat until moisture is absorbed.
Dice the tofu into cubes and place in a medium mixing bowl along with the other ingredients for the tofu. Let marinate for 10 minutes and then arrange on the prepared baking tray.
While the tofu marinates, combine all the ingredients for the dressing and whisk together until combined.
Bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through.
While tofu bakes, peel and spiralize the carrots. Then, place the carrot noodles into a large mixing bowl and set aside. 10 minutes before the tofu is done cooking, drizzle the dressing over the carrot noodles and toss to combine. Place in the refrigerator until the tofu is done.
Once the tofu is done, add the watercress to the bowl with the carrots. Toss to combine and then plate the salad, top with tofu and garnish with sesame seed mix.