Crispy Tofu & Kale Salad
This Crispy Tofu & Kale Salad combines hearty, crispy tofu with massaged kale, topped with a tangy tahini dressing for a nutrient-packed and satisfying dish. It’s perfect for lunch or dinner, offering a delightful contrast of textures and flavors. The crispy tofu adds crunch, while the kale provides a hearty base, all tossed together with a creamy dressing that pulls the salad together beautifully. Customize with your favorite toppings like nuts or seeds to enhance flavor and crunch.Nutrition Facts (per serving)Calories: 350 kcal, Protein: 16g, Fat: 22g, Carbohydrates: 28g, Fiber: 7g, Sugar: 5g, Sodium: 800mg, (depending on soy sauce or tamari used), Calcium: 150mg, Iron: 4mgEstimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 large non-stick skillet
- 1 small bowl (for dressing)
- 1 large mixing bowl (for salad)
- 1 whisk (for dressing)
- 1 spatula (for flipping tofu)
- 1 Cutting board
- 1 Knife
Ingredients
- 1 block firm tofu pressed and cubed
- 4 cups fresh kale de-stemmed and chopped
- 1 tablespoon olive oil for cooking tofu
- Salt to taste
- Pepper to taste
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup optional
- 1 tablespoon soy sauce or tamari for gluten-free
- 1-2 tablespoons water to thin dressing
Optional Toppings:
- ¼ cup roasted seeds or nuts e.g., pumpkin seeds, almonds, sunflower seeds
- Fresh herbs such as parsley or cilantro (optional)
Instructions
Press and Cube the Tofu:
- Press the tofu to remove excess moisture for 10-15 minutes. Cube it into bite-sized pieces.
Cook the Tofu:
- Heat 1 tablespoon of olive oil in a large non-stick skillet. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Season with salt and pepper.
Prepare the Kale:
- Wash and chop the kale. Massage the kale by rubbing it between your hands to soften it and break down tough fibers.
Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce, and water. Adjust the water to reach desired consistency.
Assemble the Salad:
- In a large mixing bowl, add the cooked tofu to the kale. Drizzle with the tahini dressing and toss to combine.
Add Toppings:
- Add any optional toppings like roasted seeds, nuts, and fresh herbs for extra flavor and crunch.
Notes
- Pressing the tofu is key: For extra crispy tofu, make sure to press it thoroughly to remove excess water. You can also coat the tofu in cornstarch before cooking for an even crispier texture.
- Dress just before serving: To keep the tofu crispy, it's best to dress the salad right before serving.
- Customize the salad: Feel free to add other veggies, like cherry tomatoes or avocado, to enhance the flavor profile.
- Make it gluten-free: Use tamari instead of soy sauce for a gluten-free version of this dish.