Pescatarian Turmeric-Ginger Crispy Tofu Kale Salad
This salad is a serious crowd-pleaser — vibrant, deeply satisfying, and packed with textures that keep every bite interesting. The tofu gets pressed, spiced with turmeric and ginger, then pan-seared until each cube is genuinely golden and crisp on the outside, not the sad, soggy kind you might be used to. That warm, earthy spice blend carries through into the dressing too, a creamy tahini-lemon situation with fresh grated ginger and a touch of honey that ties the whole bowl together beautifully. Massaging the kale with the dressing is the move that transforms it from tough and bitter to silky and deeply flavored — don't skip that step. Purple cabbage, shredded carrots, and crunchy pepitas round out the salad with color and a satisfying bite. It's the kind of plant-forward meal that doesn't feel like a compromise — it feels like exactly what you wanted for dinner.
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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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