Seed Oil Free Pomegranate & Mint Tofu Kale Salad
This vibrant salad is a full-on flavor experience — jewel-bright pomegranate arils, cool torn mint, and crispy golden tofu all piled over massaged kale with a glossy, turmeric-kissed dressing. Every component earns its place, from the satisfying crunch of dry-roasted pumpkin seeds to the sweet-tart punch of pomegranate juice whisked right into the vinaigrette. Avoiding industrially processed seed oils can feel limiting when it comes to salads, but here every drop of fat comes from extra-virgin olive oil, keeping things clean without sacrificing richness or depth. The trick to the tofu is patience — pressing it dry and letting it cook undisturbed in a hot skillet gives you those deep golden edges that hold up beautifully against the tender, massaged kale. That quick massage step is worth it too; it softens the leaves just enough to make them silky rather than tough, so the dressing clings to every bite. The honey and lemon in the dressing balance the earthiness of the turmeric in a way that feels bright and intentional rather than heavy. It's the kind of salad that actually satisfies — colorful enough to impress guests, wholesome enough to make on a weeknight just for yourself.
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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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