Dairy Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, warmly spiced tofu sits on top of a vibrant pile of massaged kale, shredded purple cabbage, and sweet carrots — this salad is as stunning to look at as it is satisfying to eat. The tofu gets pressed, tossed in turmeric, ginger, and garlic powder, then pan-seared until every cube is deeply golden and crisp, giving you that craveable texture contrast against the tender greens. Skipping dairy here is completely effortless because the richness comes from a silky tahini-lemon dressing that gets a gentle kick from fresh grated ginger and a touch of honey — no cream, no cheese, nothing to substitute. Massaging the kale with the dressing is the small step that makes a big difference, softening the leaves just enough so they soak up all that bright, nutty flavor without wilting. Pumpkin seeds add a satisfying crunch, and the optional cilantro brings a fresh herby lift that ties everything together. It's the kind of bowl that feels nourishing and indulgent at the same time, and it comes together in one skillet and one big mixing bowl with very little fuss.
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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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