Hazelnut Free Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with texture, this kale salad is the kind of dish that makes you genuinely excited to eat your greens. The star move here is massaging the kale with a tangy pomegranate-lemon dressing, which softens the leaves just enough to make them tender without losing that satisfying chew. Crispy pan-seared tofu adds a golden, protein-rich element that turns this into a proper meal rather than a side dish. Pumpkin seeds bring a toasty crunch, fresh mint keeps everything feeling light and vibrant, and the pomegranate arils burst with a little sweetness in every bite. The golden turmeric dressing ties it all together with a warm, earthy depth that's surprisingly complex for how quickly it comes together. Nut-free salads can sometimes feel like they're missing a richness or satisfying bite, but the pepitas and crispy tofu more than fill that role here — no tree nuts needed anywhere in the recipe. This one is a keeper for weeknight dinners, meal prep, or any time you want something that looks as good as it tastes.
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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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