MSG Free Pomegranate & Mint Tofu Kale Salad
This vibrant salad is a feast for the eyes and the palate — jewel-bright pomegranate arils, golden crispy tofu, and tender massaged kale all come together in a bowl that feels genuinely special. The dressing is built entirely from whole, clean ingredients: olive oil, fresh lemon juice, pomegranate juice, honey, and a pinch of turmeric, so there's no need to scrutinize a label for hidden additives or flavor enhancers. Avoiding MSG can be trickier than it sounds with store-bought dressings and pre-seasoned proteins, but here every component is made from scratch, giving you complete control over what goes in. Pressing and pan-searing the tofu in a hot skillet creates a deeply golden crust that holds up beautifully against the bold dressing — no soggy cubes here. Massaging the kale with half the dressing before tossing softens the leaves just enough to make them silky rather than tough, which is the small step that takes this from good to great. Torn fresh mint and crunchy pepitas round out the texture and brightness, making every forkful interesting. It's the kind of salad that converts skeptics and satisfies everyone at the table.
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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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