Celery Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, warmly spiced tofu sits on top of a vibrant bed 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, tossed in turmeric, ginger, and garlic powder, then pan-seared until every cube is deeply golden and satisfyingly crisp at the edges. A creamy tahini-lemon dressing with fresh grated ginger and a touch of honey ties everything together with a bright, nutty richness that coats each leaf beautifully. Massaging the kale by hand is the small step that makes a big difference, softening the leaves just enough so they soak up all that flavor without turning limp. Pumpkin seeds add a final layer of crunch, and the optional cilantro brings a fresh, herby lift if you're into it. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and enjoy.
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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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