Almond Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, warmly spiced tofu sits on top of a vibrant pile of massaged kale, shredded purple cabbage, and sweet carrots — it's the kind of salad that actually feels like a meal. The tofu gets pressed and pan-seared until every cube is deeply crisp on the outside, with turmeric and ginger doing serious flavor work in the coating. A creamy tahini-lemon dressing ties everything together, brightened with fresh ginger and a touch of honey for balance. Pumpkin seeds add a satisfying crunch throughout, and massaging the kale with the dressing softens the leaves just enough to make them tender without going limp. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. It's bold, nourishing, and colorful enough to make even the most salad-skeptical person at the table reach for seconds.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp extra virgin olive oil
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 2–3 tbsp water
- ¼ tsp salt
For the salad
- 1 large bunch curly or lacinato kale (about 8 cups), stems removed and leaves torn into bite-sized pieces
- 2 cups purple cabbage, thinly shredded
- 1 cup shredded carrots
- ¼ cup dry-roasted pumpkin seeds (pepitas)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for 10 minutes. Cut the pressed tofu into 3/4-inch cubes.
- 2
In a large mixing bowl, toss the tofu cubes with the turmeric, ginger, garlic powder, black pepper, and salt until evenly coated.
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