Red Meat Allergy Friendly Garlic-Dill Yogurt Tofu Kale Salad

Total time35 min

Prep time20 min

Cook time15 min

4.8

(6)

Red Meat Allergy Friendly Garlic-Dill Yogurt Tofu Kale Salad

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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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