Tree Nut 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 took serious effort but comes together in a single skillet and one big bowl. The tofu gets pressed dry and pan-seared in olive oil until each cube is deeply golden and crispy on the outside — no oven required, just patience and a hot pan. A turmeric-kissed dressing made with pomegranate juice, fresh lemon, and honey ties everything together with a tangy, subtly floral sweetness that soaks beautifully into the massaged kale. Pumpkin seeds add a satisfying crunch and keep this completely free from tree nuts, so you get that toasty, nutty bite without any of the cross-contact concerns that come with almonds or cashews in store-bought salads. Pomegranate arils and torn fresh mint make every forkful feel a little festive, whether you're serving this for a weeknight dinner or bringing it to a gathering. Massaging the kale is a small step that makes a big difference — it softens the leaves just enough to make them tender without losing their structure. This one is hearty enough to stand alone as a main or shine as a stunning side.
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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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