Walnut 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 way more effort than it actually did. Crispy pan-seared tofu brings the satisfying chew and golden edges you'd expect from something far more involved, while massaged kale softens just enough to make every bite tender without going limp. The dressing — a quick whisk of pomegranate juice, lemon, honey, and turmeric — is tangy, lightly sweet, and has a gorgeous golden hue that coats everything beautifully. Juicy pomegranate arils and torn fresh mint keep things lively, and dry-roasted pumpkin seeds add that essential crunch without any tree nut concerns. Salads like this can sometimes sneak in walnuts for texture, but pepitas do the job just as well here — arguably better, with their nuttier, earthier flavor. It's a genuinely complete meal that works for a weeknight dinner or a showstopper lunch you'd proudly bring to a gathering.
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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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