Cashew Free Pomegranate & Mint Tofu Kale Salad
This vibrant salad is a feast for the eyes and the palate, layering crispy golden tofu, jewel-like pomegranate arils, and tender massaged kale into something that feels genuinely special. The dressing is a bright, slightly tangy blend of pomegranate juice, lemon, honey, and a touch of turmeric that ties every component together beautifully. Massaging the kale with the dressing is a small step that makes a big difference — it softens the leaves just enough to make them silky and deeply flavorful rather than tough and bitter. Pumpkin seeds bring a satisfying crunch and a boost of plant-based nutrition, and they're a smart swap for anyone navigating tree nut concerns since they deliver that same toasty, nutty quality without the worry. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or second-guess what's hiding in a store-bought topping. Fresh mint scattered throughout lifts the whole dish with an unexpected brightness that makes it taste far more complex than the ingredient list suggests. This one works just as well as a light main as it does a stunning side at a dinner party.
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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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