Low Sodium Pomegranate & Mint Tofu Kale Salad

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Pomegranate & Mint Tofu Kale Salad

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Ingredients

4 servings

For the tofu

14 oz firm tofu, drained
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
2 tbsp extra-virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp pomegranate juice
1 tbsp fresh lemon juice
1 tsp honey
½ tsp ground turmeric
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

8 cups curly or lacinato kale, stems removed, leaves torn into bite-sized pieces
¾ cup pomegranate arils
¼ cup fresh mint leaves, roughly torn
⅓ cup pumpkin seeds (pepitas), dry-roasted
¼ cup red onion, very thinly sliced (optional)

Instructions

1
Press the tofu dry: wrap the block in several layers of paper towels, set it on a plate, and press firmly for 5 minutes, replacing the towels once if they become saturated. Cut the tofu into 3/4-inch cubes.
2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook undisturbed for 4–5 minutes until the undersides are deep golden and release easily from the pan. Flip and cook for another 3–4 minutes until golden on the second side. Transfer to a plate and let cool slightly.

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