Makes 6 cups
- One large bunch of kale, washed, leaves only.
- One block (250g) extra firm tofu, pressed for one hour.
- 1-2 teaspoons of Miso dust (Directions below)
- 4 teaspoons of rice bran oil
- 3 teaspoons of toasted white sesame seeds
- Oil spray
- Preheat oven to 180C
- Cut your washed kale to 2-3cm pieces. Slice the tofu as thin as possible about 1mm; yes I did mine by hand but you can use a thin slicer if you have one.
- Place your kale in a one large bowl and your tofu in another large bowl. Divide the oil, miso dust and sesame between the two bowls. Gently toss the kale and tofu in the oil Seasoning mix.
Place on kale on a lined baking tray in one layer, bake for 8mins-10 mins. Remove from oven and allow cool on another lined baking tray. Repeat with remaining kale.
- Turn the oven down to 150C. After place your tofu chips on the lined baking tray, spray with more oil. Place in oven and bake for 30 minutes, then turn the oven off. Leave for 1 hour. Remove from oven and allow to cool.
- These are best eaten on the day made but store for one day in air tight tin.
- White miso paste (about 100g)
- 2 baking trays
- Baking paper
- Preheat oven to 180C. Line a 2 baking tray with baking paper.
Using a spatula spread your miso paste to 1mm thick (the thinner the better)
- Place both trays in the oven, bake for 5 minutes then TURN THE OVEN OFF and leave overnight. If yours is still a bit wet, break the crisp bits off and repeat with the damp miso pieces.
Place in a mini food processor and blend to a fine dust. Store in an air tight jar away from sun light.