Nutmeg Free Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with texture, this kale salad is the kind of bowl that makes you feel good from the first bite. Crispy pan-seared tofu brings satisfying golden edges and a hearty protein hit, while massaged kale softens just enough to become tender without losing its body. The dressing is a punchy blend of pomegranate juice, fresh lemon, honey, and a touch of turmeric — warm and vibrant without relying on any of the warming spices that can sneak into salad dressings unexpectedly. Pomegranate arils burst with sweet-tart juice, fresh mint adds a cooling lift, and dry-roasted pumpkin seeds give every forkful a satisfying crunch. The whole thing comes together with simple, clean ingredients that are naturally free from the spice in question — no label-checking required. It works equally well as a weeknight main or a showstopper side for a dinner party spread.
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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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