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.
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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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