Breastfeeding Friendly Turmeric-Ginger Crispy Tofu Kale Salad
This vibrant, nourishing salad is exactly the kind of meal that feels like it's doing something good for you with every single bite. The tofu gets pressed, spiced with turmeric and ginger, and pan-seared until each cube is deeply golden and satisfyingly crispy — a texture that holds up beautifully against the hearty kale and crunchy vegetables. Massaging the kale with that creamy tahini-lemon dressing is a small step that makes a huge difference, softening the leaves just enough to make them tender and silky rather than tough. Turmeric and ginger are both well-regarded for their anti-inflammatory properties, and pairing them with iron-rich kale, protein-packed tofu, and zinc-loaded pumpkin seeds makes this a genuinely well-rounded plate for anyone with elevated nutritional needs. The tahini dressing brings in healthy fats and a nutty richness that ties everything together, while fresh lemon juice keeps it bright and light. It's the kind of salad that actually fills you up, and the colorful mix of purple cabbage and shredded carrots makes it as beautiful to look at as it is to eat.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!