Eggless Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with contrasting textures, this kale salad is the kind of dish that looks like it came from a trendy café but comes together in your own kitchen with minimal fuss. The tofu gets pressed, cubed, and pan-seared in olive oil until each piece develops a deeply golden, crispy crust — no eggs or binders needed to achieve that satisfying bite. A quick pomegranate-lemon dressing with a hint of honey and turmeric ties everything together with a tangy, slightly floral warmth that soaks beautifully into the massaged kale. Speaking of which, taking a minute or two to work the dressing into the leaves by hand is the move that transforms raw kale from tough and bitter into something silky and deeply flavored. Pomegranate arils burst with sweetness against the earthy greens, while torn fresh mint and dry-roasted pumpkin seeds add brightness and crunch in every forkful. This is the kind of salad that actually keeps you full, thanks to the protein-packed tofu and hearty greens, and it works just as well as a weeknight main as it does alongside something more substantial.
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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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