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Homemade Asian Kale & Tofu Salad (Protein-Rich!) photo
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Asian Kale & Tofu Salad (Protein-Rich!)

This Asian Kale & Tofu Salad is vibrant, protein-packed, and bursting with flavor. Perfect for a healthy lunch or light dinner!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Salad
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Protein-rich, Vegan
Servings: 4 servings

Ingredients

Salad Ingredients

  • 1 batch Easy Baked Tofu adds protein and a satisfying texture
  • 1 large bunch lacinato kale also known as dinosaur kale
  • 1 cup carrots shredded
  • 1 cup red cabbage shredded
  • 3 green onions for a fresh, mild onion flavor
  • 0.25 cup sliced almonds for extra crunch and healthy fats
  • Optional garnish sesame seeds, fresh cilantro, red pepper flakes, etc.

Dressing Ingredients

  • 0.5 cup peanut butter creamy, natural
  • 2 Tbsp pure maple syrup to add a touch of sweetness
  • 1.5 Tbsp tamari for a salty umami flavor
  • 2 Tbsp fresh lemon juice to brighten up the dish
  • 1-2 cloves garlic minced
  • 1 tsp freshly grated ginger to enhance the Asian flavor profile
  • hot water to thin the dressing to desired consistency

Instructions

Prepare the Tofu

  • Preheat your oven to 400°F (200°C). Cut the tofu into cubes, toss with marinade, and bake until golden brown and crispy, about 25-30 minutes.

Prepare the Vegetables

  • Wash and dry the lacinato kale thoroughly. Remove tough stems and tear leaves into bite-sized pieces. Place kale in a large mixing bowl.
  • Shred carrots and red cabbage, slice green onions, and add all to the bowl with the kale. Toss gently to combine.

Make the Dressing

  • In a separate bowl, combine peanut butter, maple syrup, tamari, lemon juice, minced garlic, and grated ginger. Whisk together. Add hot water one tablespoon at a time to reach desired consistency.

Combine and Serve

  • Once tofu is done, let it cool slightly, then add to the salad bowl. Pour dressing over salad and toss until well coated.
  • Top with sliced almonds and optional garnishes like sesame seeds, fresh cilantro, or red pepper flakes. Serve immediately or let sit to meld flavors.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Oven

Notes

  • Massage kale with a pinch of salt before adding other ingredients to tenderize the leaves.
  • Let the salad sit for 10 minutes after tossing with dressing for deeper flavor and softer kale.
  • Add sriracha or chili oil to the dressing for a spicy kick.
  • Try adding other veggies like bell peppers or snap peas for extra crunch and color.
  • Store salad and dressing separately in airtight containers for up to 3 days; add dressing just before serving.