Pro tip: Add the tofu to the salad only after it has cooled to warm or room temperature.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 4


  • 16 oz. high-protein or extra-firm tofu
  • 2 Tbs. neutral oil (try peanut, sunflower, or safflower)
  • ¼ cup cornstarch
  • 1 clove garlic, finely minced
  • 1 Tbs. rice vinegar
  • 2 Tbs. reduced-sodium soy sauce
  • 1 Tbs. miso paste
  • 1 tsp. toasted sesame oil
  • 4 cups chopped romaine
  • 2 cups chopped kale
  • 2 cups shredded cabbage
  • 1 cup spiral-cut or grated carrots
  • ½ cup sliced radish


  1. Preheat the oven to 375ºF. Cut the tofu into ½-inch cubes. In a medium bowl, whisk together the neutral oil and cornstarch. Toss the tofu in the oil mixture, then spread it onto a rimmed baking pan. Bake until crisp, about 20 minutes. Allow to cool.
  2. In a large bowl, make the dressing: Whisk together the garlic, vinegar, soy sauce, miso, and sesame oil. Toss with the vegetables and tofu.

Nutrition Information:

Per serving (2¼ cups):

  • Calories: 320
  • Total fat: 18
  • Sat fat: 2.5 g
  • Carbs: 21 g
  • Fiber: 4 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 22 g
  • Sodium: 480 mg
Spring & Summer Vegetables cover


Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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