Entrée, Side, Gluten Free, Salad, Spring



I am convinced that having something to look forward to is one of the keys to happiness. Travel especially. You can love where you live, maybe even be content with your job, but who doesn't need an adventure? I am in need of one, and sooner than later. Hugh and I recently booked a trip to Scotland which will be half adventure and half for a job of his, and I feel like I got a boost of life. The anticipation of the plane flight, getting lost, new coffee places, the quirks of a different culture, no cell phone... it seriously warms my heart. There is a quote I love from author Donald Miller, "Everyone has to leave. Everyone needs to leave their home so they can love it again for all new reasons." By home, I don't think he literally means the shelter you live in, I interpret it to encompass all of the routine, the pressure, the responsibilities combined to define something as home. Maybe I'm getting a tad philosophical for a two week trip, but let's just say I need to leave.


Believe it or not, having 'things to look forward to' flows quite nicely into the miso slaw we have here. When I have leftovers for lunch already made for me the next day, THAT is something to look forward to. This dressing is not heavy at all, and is a nice change from your daily vinaigrette. It's my new favorite. I know there is a repulsion to soggy greens, but let it sit about 10 minutes before eating and the salt will soften up the cruciferous broccoli. I can't wait for lunch.

MISO SLAW // Serves 4

Inspired by The Kitchn: Apartment Therapy

Read through the directions first. It seems like a lot going on, but once you have all of the stuff, these are very straight forward steps. You could use spinach or any greens you prefer in place of arugula. I suggest doubling the dressing recipe so you have extra for another salad.

1 Package/3 1/2 Cups Broccoli Slaw

4 Cups Arugula, chopped

1/2 Cup Scallions, thinly chopped

1 English Cucumber, cut into sticks

1 Cup Unsalted Peanuts, roughly chop

1 pkg. 14 oz. Firm Tofu, well drained

Cilantro for Garnish (optional)

// Tofu Marinade //

1 1/2 Tbsp. Low Sodium Tamari/Soy Sauce

1 1/2 Tbsp. Agave Nectar

1 Tbsp. Sesame Oil

Fresh Pepper

Toasted Sesame Seeds

// Miso Dressing //

1/2 Cup Whole/Lowfat, Plain Greek Yogurt

1/3 Cup Rice Vinegar

3 Tbsp. Yellow Miso

3 Garlic Cloves, minced

1 Tbsp. Agave Nectar

1 Tbsp. Grated Ginger

1 Tbsp. Sesame Oil

1 Tsp. Red Pepper Flakes

2 teaspoons Low Sodium Tamari/Soy Sauce


Oven to 500'

1. For the dressing, put all of the ingredients in a bowl and whisk until combined.

2. For the tofu, be sure to let some of the water drain out by putting it on a plate with paper towels with something heavy resting on top. Cut the tofu into half inch sticks, see picture.

3. In a wide bottomed bowl, mix the tofu marinade of tamari, agave and sesame oil. Working very gently with about 2 tofu sticks at a time, roll them through the marinade to coat each piece. Space them apart on a baking tray covered with a piece of foil. Sprinkle generously with fresh pepper and sesame seeds, and bake in the upper third of the oven for about 20 minutes, flip them over halfway through baking. Remove and cool.


4. While cooling, mix your greens, scallions and peanuts in a bowl and toss with desired amount of dressing. Divide amongst plates and place a few cucumbers and tofu sticks on the side. Sprinkle with fresh cilantro and a few extra peanuts, and if you like it spicy, more red pepper flakes.

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