Garlic-Dill Yogurt Tofu Kale Salad
Total time35 min
Prep time20 min
Cook time15 min
4.8(6)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp ground turmeric
For the dressing
- ¾ cup plain whole-milk yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 3 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ½ cup cherry tomatoes, halved
- ¼ cup pumpkin seeds (pepitas), raw or dry-roasted
- ¼ cup cucumber, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until most surface moisture is removed. Cut into 3/4-inch cubes and pat dry once more.
- 2
Toss the tofu cubes with the turmeric, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
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