Brazil Nut Free Pomegranate & Mint Tofu Kale Salad
This vibrant salad is a full-on celebration of color, texture, and bold flavor — crispy golden tofu, jewel-like pomegranate arils, and tender massaged kale all pulled together by a tangy, turmeric-kissed dressing. The technique of massaging the kale with dressing is a small step that makes a huge difference, softening the leaves just enough so every bite is silky rather than tough. Pomegranate juice and fresh lemon keep the dressing bright and a little tart, while honey rounds it out with just enough sweetness. Dry-roasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel genuinely hearty — no brazil nuts or tree nut blends needed anywhere in the recipe. For anyone navigating nut allergies or sensitivities, pepitas are a fantastic swap that deliver the same satisfying bite without the worry. Torn fresh mint scattered throughout lifts the whole dish and makes it taste almost impossibly fresh. It's the kind of salad that converts skeptics — the sort of thing you bring to a dinner party and watch disappear faster than you expected.
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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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