MISO KALE SALAD

Steps:

• Preheat oven to 425 degrees. Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don't, then the tofu will stick to the baking sheet. Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste. Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides. Whisk together the oil, lemon juice, miso and garlic in a glass measuring cup or small bowl. Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty. Pour in the dressing a bit at a time (see my note below) over the kale, and mix well so that all the kale absorbs the dressing. Add the 1/3 cup parmesan cheese, and toss to coat. Top the salad with some roasted tofu,