*Vegan
A faithful re-creation of the salad (let’s face it, it was the dressing) that brought college students and crusty punks back time and again to Dojo, the cult East Village restaurant. It’s also a take on the joint’s infamous $3.95 Soy Burger dinner—reborn as a salad—made better and healthier. Plus you won’t have to see a rat scamper by while you eat. The clean West Village location is still in business and better than ever.
FOR THE TOFU
1 teaspoon sambal (use Sriracha
in a pinch)
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon molasses (No molasses? Use honey or date syrup.)
1 tablespoon minced garlic
16 ounces extra-firm tofu, cut into medium dice
FOR THE SALAD
5 ounces greens (whatever you like in your salad)
1 English cucumber, julienned or spiralized
2 Asian pears, cut into medium dice
1 avocado, pitted, flesh scooped out with a spoon
¼ cup Dojo-Style Carrot-Ginger Dressing (above)
1 tablespoon sesame seeds
FOR THE DOJO-STYLE CARROT GINGER DRESSING
1 16-ounce bag baby carrots
2 garlic cloves
Juice of 1 lemon
1 thumb-size piece fresh ginger, peeled and sliced
½ cup canola oil
1 small shallot
1 tablespoon sesame oil
1 tablespoon white miso paste
1 tablespoon mirin (Japanese cooking wine you can find in the supermarket)
1 tablespoon rice vinegar
¼ cup water, plus more if needed
Punch of kosher salt
1. Make the dressing: Combine all the ingredients in a blender or food processor. Add water by the tablespoon if it needs thinning.
2. Prepare the tofu: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together all the ingredients for the tofu marinade, except the tofu, until combined. Add the tofu and coat evenly. Spread out on the lined baking sheet and bake for 40 minutes. Remove from oven and let cool.
4. Assemble the salad: Place the greens, cucumbers, pear, baked tofu, and avocado in a large mixing bowl and toss. Add the dressing and toss until evenly coated. Top with sesame seeds.