Wheat Free Turmeric-Ginger Crispy Tofu Kale Salad

Total time35 min

Prep time20 min

Cook time15 min

Wheat Free Turmeric-Ginger Crispy Tofu Kale Salad

Golden, fragrant tofu meets a tangle of massaged kale, crunchy cabbage, and sweet shredded carrots in a bowl that genuinely earns the word "vibrant." The tofu gets pressed, tossed in a warm blend of turmeric, ginger, and garlic, then pan-seared until every cube is deeply golden and crisp — no oven required, just a hot skillet and a little patience. Every single ingredient here is naturally free of wheat, so there's no swapping or substituting needed; it's just clean, whole-food cooking from start to finish. The dressing is where things really sing — tahini, fresh lemon juice, raw honey, and grated ginger come together into something creamy, bright, and just a little earthy, with a drizzle of turmeric tying it back to the spiced tofu on top. Massaging the kale with your hands is a small step that makes a big difference, softening the leaves so they soak up the dressing instead of fighting it. Pumpkin seeds add a satisfying crunch, and a handful of fresh cilantro finishes the whole thing with a pop of freshness. It's the kind of salad that actually fills you up and makes you want to eat it again tomorrow.

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 Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu Wildwood 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!