Sesame Free Pomegranate & Mint Tofu Kale Salad
Bright, jewel-toned, and packed with contrasting textures, this kale salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Crispy pan-seared tofu brings the satisfying, golden-edged protein, while massaged kale, bursts of pomegranate, and torn fresh mint keep every bite lively and fresh. The dressing — a quick whisk of olive oil, pomegranate juice, lemon, honey, and turmeric — is tangy, subtly floral, and just thick enough to cling to every leaf. Pumpkin seeds add a toasty crunch that rounds out the whole bowl beautifully, and unlike many salad toppers, they're naturally free of sesame, so there's no need to scrutinize the label. Massaging the kale for a minute or two is a small step that makes a huge difference, softening the leaves and helping them soak up all that vibrant dressing. This is an easy recipe to pull together on a weeknight but impressive enough to bring to a gathering — and it comes together in one skillet and one bowl with minimal cleanup.
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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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