Shellfish Free Turmeric-Ginger Crispy Tofu Kale Salad

Total time35 min

Prep time20 min

Cook time15 min

Shellfish 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 the kind of bowl that actually makes you excited to eat your greens. The trick is pressing the tofu well and letting it cook undisturbed in a hot skillet, which builds that deeply golden, crispy crust that holds up beautifully against the creamy tahini-lemon dressing. Speaking of that dressing — fresh ginger, a hit of honey, and a whisper of turmeric make it bright, nutty, and just a little addictive. Massaging the kale with half the dressing before adding the other vegetables is a small step that makes a huge difference, softening the leaves and pulling everything together. Pumpkin seeds add a satisfying crunch, and the optional cilantro brings a fresh, herby lift that ties the whole bowl together. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's the kind of recipe that looks impressive enough for company but is genuinely easy enough for a weeknight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!