Celery Free Pomegranate & Mint Tofu Kale Salad
Jewel-toned and packed with contrasting textures, this salad is the kind of bowl that makes people stop scrolling and actually want to cook dinner. Crispy golden tofu sits on a bed of massaged kale, surrounded by bursts of pomegranate, toasted pumpkin seeds, and fresh torn mint — it's vibrant, satisfying, and genuinely beautiful on the table. The pomegranate-turmeric dressing ties everything together with a bright, slightly tangy sweetness that feels anything but ordinary. Massaging the kale with the dressing is a small step that makes a big difference, softening the leaves just enough so every bite is tender rather than tough. Because the ingredient list is built entirely around whole, fresh produce, protein-rich tofu, and pantry staples, there's no need to scan labels for hidden celery or celery seed — a sneaky addition that shows up in far more store-bought dressings and spice blends than most people realize. This is a genuinely filling plant-based meal that works just as well for a weeknight dinner as it does for a lunch you actually look forward to eating.
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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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