Pescatarian Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with contrasting textures, this salad is the kind of bowl that makes you feel genuinely good about what you're eating — without sacrificing any of the fun. The crispy pan-seared tofu is the real star here: pressing it dry and letting it cook undisturbed in hot olive oil gives you golden, satisfying cubes that hold their own against the bold dressing. Speaking of which, that dressing — pomegranate juice, lemon, honey, and a whisper of turmeric — is tangy, subtly sweet, and just complex enough to make the whole thing feel special. Massaging the kale with half the dressing before you build the salad is a small step that makes a huge difference, softening the leaves so they soak up every bit of flavor rather than fighting back. Pomegranate arils add little bursts of tartness, torn mint keeps things fresh and aromatic, and dry-roasted pumpkin seeds bring a nutty crunch that rounds out every forkful. This is a plant-forward dish that fits naturally into a pescatarian lifestyle without leaning on any seafood to carry the protein load — the tofu does all the heavy lifting. It comes together in one skillet and one bowl, which means less cleanup and more time actually enjoying what you made.
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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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