Carrageenan Free Turmeric-Ginger Crispy Tofu Kale Salad
Bright, bold, and packed with texture, this salad brings together golden spiced tofu, massaged kale, crunchy cabbage, and a creamy tahini-lemon dressing that ties everything together beautifully. Carrageenan is a common additive found in many processed foods and store-bought dressings, but every component here is built from scratch using whole, recognizable ingredients — so you know exactly what's going into your bowl. The tofu gets pressed, seasoned with turmeric, ginger, and garlic powder, then pan-fried until each cube is genuinely crispy on the outside and tender within. Massaging the kale with the dressing is a small step that makes a huge difference, softening the leaves just enough to make them silky rather than tough. The tahini dressing comes together in minutes and delivers a rich, nutty depth that makes this feel far more indulgent than a salad has any right to. Shredded purple cabbage and carrots add crunch and color, while pumpkin seeds bring a satisfying, toasty finish. It's the kind of meal that looks impressive, eats like comfort food, and leaves you feeling genuinely good afterward.
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!