Chestnut Free Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with contrasting textures, this kale salad is the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss. The tofu gets pressed dry and pan-seared until each cube is deeply golden and crispy on the outside — a simple technique that transforms a humble ingredient into something genuinely craveable. A quick pomegranate-turmeric dressing ties everything together with a tangy, lightly floral sweetness that clings beautifully to the massaged kale leaves. Speaking of which, that two-minute hand massage is the secret to turning raw kale from tough and bitter into something silky and almost salad-bar luxurious. Pomegranate arils burst with juice against the crunch of dry-roasted pumpkin seeds, while torn fresh mint keeps every bite feeling clean and alive. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It's a genuinely satisfying main-course salad that earns its place in your regular 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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