Hazelnut Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, crackling tofu meets a tangle of massaged kale, shredded purple cabbage, and sweet carrots in a bowl that looks as vibrant as it tastes. The tofu gets pressed, tossed in a warm blend of turmeric, ginger, and garlic, then pan-seared until every cube is deeply golden and satisfying — no oven required. A creamy tahini-lemon dressing ties everything together with a bright, slightly earthy kick, and a handful of pumpkin seeds adds just the right amount of crunch. Massaging the kale with the dressing is the small step that makes a big difference, softening the leaves so they soak up every bit of flavor rather than fighting back. Many store-bought salad kits and dressings sneak in tree nut oils or nut-based thickeners, but this one keeps things clean — tahini from sesame seeds does all the creamy heavy lifting here. Everything in this bowl is straightforward, whole-food, and completely free of hazelnut or any other tree nut ingredient. It's the kind of salad that actually fills you up and makes you want to eat it again the next day.
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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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