Turkey Free Pomegranate & Mint Tofu Kale Salad
Jewel-toned and packed with contrasting textures, this salad is the kind of bowl that makes people stop scrolling and actually want to cook something. Crispy golden tofu takes center stage, pan-seared until the cubes develop a satisfying crust that holds up beautifully against the massaged kale. Speaking of that kale — working the dressing in by hand for a minute or two transforms the leaves from tough and bitter to silky and deeply flavored, which makes all the difference. The pomegranate-turmeric dressing ties everything together with a bright, slightly tangy sweetness that feels anything but ordinary. Bursts of pomegranate arils, torn fresh mint, and dry-roasted pumpkin seeds add crunch, color, and freshness in every single bite. This is the kind of plant-forward recipe that genuinely satisfies without leaning on any poultry-based proteins or processed meat substitutes — just whole, vibrant ingredients doing all the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!