Citric Acid Free Pomegranate & Mint Tofu Kale Salad
Avoiding citric acid doesn't mean settling for bland or boring, and this vibrant salad is proof of that. The dressing leans on pomegranate juice and a small amount of fresh lemon juice to deliver brightness, so you're working with whole, recognizable ingredients rather than the processed citric acid that sneaks into so many packaged dressings and marinades. Crispy pan-seared tofu brings satisfying golden edges and a hearty bite, while massaged kale soaks up the honey-turmeric dressing and softens into something genuinely craveable. Pomegranate arils burst with juicy sweetness, fresh mint adds a cool herbal lift, and dry-roasted pumpkin seeds give every forkful a little crunch. The whole thing comes together in one skillet and one big bowl, which means less cleanup and more time actually enjoying your meal. It's the kind of salad that feels celebratory enough for company but easy enough for a weeknight.
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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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