Lupin Free 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 took way more effort than it actually did. Crispy pan-seared tofu cubes bring satisfying protein and a golden crunch, while massaged kale softens just enough to soak up the vibrant pomegranate-lemon dressing without going limp. A touch of honey and ground turmeric give the dressing a warm, slightly floral depth that ties every element together beautifully. Juicy pomegranate arils, torn fresh mint, and dry-roasted pumpkin seeds layer in bursts of sweetness, freshness, and nuttiness with every forkful. Lupin — a legume that quietly shows up in some flour blends, pasta, and packaged salad toppings — is simply not part of this recipe, so there's no need to scrutinize labels or swap anything out. Every ingredient here is straightforward and easy to source, making this a genuinely stress-free bowl to pull together on a weeknight or dress up for company. Serve it immediately after adding the tofu so the crunch stays intact and the colors stay stunning.
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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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