Barley Free Pomegranate & Mint Tofu Kale Salad
This salad is a vibrant, jewel-toned bowl that manages to feel both light and genuinely satisfying all at once. Golden, pan-seared tofu cubes bring a crispy, savory bite that anchors the whole dish, while massaged kale softens just enough to soak up the bright pomegranate-lemon dressing. That dressing — built with pomegranate juice, fresh lemon, honey, and a whisper of turmeric — is the kind of thing you'll want to drizzle on everything else in your fridge. Bursts of pomegranate arils, torn fresh mint, and dry-roasted pumpkin seeds layer in sweetness, freshness, and crunch in every single forkful. Barley and other grain-based fillers have no place here — every ingredient is naturally whole and clean, so there's nothing to swap or second-guess. It's the rare salad that actually holds up as a full meal rather than a sad side dish. Make it once and it'll earn a permanent spot in your weeknight rotation.
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, drained
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt
- 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
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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