Walnut Free Turmeric-Ginger Crispy Tofu Kale Salad
Golden, crackling tofu seasoned with turmeric, ginger, and garlic sits on top of a massaged kale base loaded with purple cabbage, shredded carrots, and crunchy pepitas — it's the kind of salad that actually satisfies. The tahini-lemon dressing ties everything together with a creamy, citrusy punch that clings beautifully to every leaf. Massaging the kale with the dressing is the small step that makes a big difference, softening the leaves just enough so they soak up all that flavor without going limp. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can build the whole bowl with confidence — no label-scanning required. The pumpkin seeds deliver that satisfying crunch you'd normally expect from a nut-based topping, and they do it just as well. This is a genuinely hearty, plant-forward meal that works as a weeknight dinner or a make-ahead lunch with the dressing stored separately.
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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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