Chestnut Free Turmeric-Ginger Crispy Tofu Kale Salad
Bold, golden-edged tofu sits on a bed of massaged kale, shredded purple cabbage, and sweet carrots, all pulled together by a creamy tahini-lemon dressing that's bright with fresh ginger and turmeric. The spice blend on the tofu — turmeric, ginger, garlic powder — does double duty, building serious flavor while giving each cube that deep, satisfying crust you usually only get from a restaurant kitchen. Pressing the tofu before cooking is the move that makes all the difference, drawing out moisture so the cubes sear rather than steam and stay crispy even after you pile them onto the salad. Massaging the kale with half the dressing softens the leaves just enough to make them tender and silky without losing any of their hearty bite. Pumpkin seeds add a nutty crunch throughout, and the whole bowl comes together without any tree nuts in sight — every ingredient is straightforward and easy to verify at the store. Whether you're navigating a specific allergy or just want a vibrant, feel-good lunch, this salad delivers big flavor from a clean, unfussy ingredient list.
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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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