Peanut 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 came from a trendy café but comes together in your own kitchen with minimal fuss. The tofu gets pressed dry and pan-seared in olive oil until each cube is deeply golden and crispy on the outside — a technique that transforms a humble ingredient into something genuinely crave-worthy. A quick pomegranate-lemon dressing with a hint of honey and turmeric ties everything together with a tangy, subtly earthy sweetness that coats every leaf. Massaging the kale with half the dressing before assembling is the move that takes this from tough and chewy to tender and silky in under two minutes. Pomegranate arils burst with juicy sweetness, fresh mint adds a cooling lift, and dry-roasted pumpkin seeds bring a satisfying crunch — no peanuts or tree nuts anywhere in the mix, so you can serve it confidently to a crowd. Every single ingredient is straightforward and easy to source, which means no label-scanning stress at the store. This one earns a permanent spot in the weeknight rotation.
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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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