Seed Oil Free Turmeric-Ginger Crispy Tofu Kale Salad

Total time35 min

Prep time20 min

Cook time15 min

Seed Oil Free Turmeric-Ginger Crispy Tofu Kale Salad

Bright, bold, and built entirely around extra virgin olive oil, this vibrant salad sidesteps the canola, sunflower, and soybean oils that sneak into so many restaurant-style dishes and bottled dressings. The star of the show is the tofu — pressed, spiced with turmeric, ginger, and garlic, then pan-seared in olive oil until each cube is deeply golden and satisfyingly crisp on every side. The tahini-lemon dressing is equally clean, whisked together with fresh ginger, raw honey, and a touch more turmeric for a creamy, tangy pour that clings to every leaf. Massaging the kale with that dressing is the move that transforms it from tough and bitter to silky and deeply savory — don't skip it. Shredded purple cabbage and carrots add crunch and color, while dry-roasted pumpkin seeds bring a nutty finish that makes the whole bowl feel genuinely satisfying. Everything here is made from scratch, so there's no guessing what's in your food or hunting labels for hidden industrial oils. It's the kind of salad that actually fills you up and makes you feel good about every single bite.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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