Macadamia Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, fragrant, and loaded with texture, this bowl is the kind of salad that actually satisfies. Extra-firm tofu gets pressed, tossed in a bold blend of turmeric, ginger, and garlic, then pan-seared until every cube is deeply golden and crisp — no oven required. The tahini-lemon dressing is bright and creamy, with fresh grated ginger and a touch of honey pulling everything together into something that tastes far more complex than the ingredient list suggests. Massaging the kale with the dressing is the move that transforms it from tough and bitter to silky and rich, and it makes the whole salad hold up beautifully without wilting. Shredded purple cabbage and carrots add crunch and color, while pumpkin seeds bring a satisfying nuttiness — all without any tree nuts in sight, so you can enjoy every bite without second-guessing the ingredient panel. This is the kind of weeknight bowl that looks impressive enough to serve to guests but comes together with straightforward pantry staples and one good skillet.
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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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