Shaved Carrot Salad with Baked Tofu

Whole Living, January/February January/February 2013
  • Yield Serves 1
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  • 2 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp toasted sesame seeds
  • 1 sliced scallion
  • Peeled ribbons of 1 carrot
  • 1 cup thinly sliced kale
  • 1/2 cup thinly sliced Baked Tofu
  • Coarse salt


  1. In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.

Recipe Reviews

Reviews (3)

  • cmonte 3 Jul, 2013

    @ clovia, you can buy baked tofu at a healthfood store, but it's pretty salty. I prefer to drain and freeze mine, then defrost and bake. It makes the tofu firmer

    Anyway, great recipe! Thanks

  • Clovia 26 Feb, 2013

    Nice and simple. The first time I made this it was a tad too vinegar-y for me, so I only used 1.5 tsp the next time. Surprisingly complex flavor for a dish so easy to make (assuming you've already made your tofu).

  • pocketalex 8 Feb, 2013

    so simple, yet so flavorful! The dressing was just right and the baked tofu recipe made the tofu seem hearty and filling. A great way to start the 3rd week and final stretch...