Brazil Nut Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, fragrant, and loaded with texture, this bowl is the kind of salad that actually satisfies. Extra-firm tofu gets pressed, tossed in a warm spice blend of turmeric, ginger, and garlic, then pan-seared until every cube is deeply golden and crisp — no oven required. The tahini-lemon dressing is bright and creamy, with fresh grated ginger and a touch of honey pulling everything together into something genuinely craveable. Massaging the kale with that dressing is the small step that transforms it from tough and bitter to silky and rich, so don't skip it. Shredded purple cabbage, carrots, and pumpkin seeds pile on the crunch and color, making this as beautiful to look at as it is to eat. Every ingredient here is naturally free from tree nut concerns — the creaminess comes from tahini, which is simply ground sesame seeds, so there's no need to scrutinize labels or worry about cross-contact from mixed nut products. It's a complete, nourishing meal that comes together in one skillet and one big bowl, which means cleanup is as easy as the cooking.
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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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