Kale and Tofu Salad with Peanut Dressing

This Kale and Tofu Salad with Peanut Dressing recipe is perfect because it’s fresh, flavorful, and simple to follow. It combines healthy ingredients like kale, tofu, and colorful veggies with a creamy peanut dressing that feels rich but is still wholesome.

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Kale has been around for centuries; farmers in ancient Rome were already enjoying it! Packed with vitamins and fiber, it’s earned its title as a “superfood.” Pair it with tofu, a protein-rich ingredient that’s been loved in Asia for over 2,000 years, and you’ve got a dish that’s not only healthy but also delicious. The creamy peanut dressing ties it all together, making this salad a mix of fresh flavors, satisfying textures, and nourishing benefits. Whether you’re craving something vibrant or just want a feel-good meal, this recipe checks all the boxes.

Kale and Tofu Salad with Peanut Dressing

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• Author: EsmeSalon
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 10 servings depending on size 1x
• Category: Vegan Recipes
• Method: Easy
• Diet: Vegan

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Description

Dinner doesn’t have to be boring. Try this salad and turn simple ingredients into something unforgettable.

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Ingredients

Units USM Scale 1x2x3x

Salad

• 1 batch Easy Baked Tofu (see below)
• 1 large bunch of kale (5–6 cups, chopped)
• 2 medium carrots (1 cup, shredded)
• 1 cup purple cabbage (shredded)
• 3 green onions (sliced)
• 1/4 cup slivered or sliced almonds
• 1 tin (540 ml) chickpeas
• Optional: Sesame seeds, fresh cilantro

Peanut Dressing

• 1/2 cup almond nut butter
• 2 Tbsp pure maple syrup
• 1 1/2 Tbsp soy sauce
• 2 Tbsp fresh lemon juice
• 1 Tbsp minced garlic (or 1–2 cloves)
• 1 tsp grated ginger
• ±1/2 cup boiling water (to thin)
• 1 tsp sesame seeds or parsley for garnishing

Easy Baked Tofu

• 15 oz extra-firm tofu
• 1/4 cup soy sauce
• 1 Tbsp apple cider vinegar
• 1 Tbsp pure maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional garnish: Sesame seeds, sliced green onion

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Instructions

Baked Tofu

1. Make the Easy Baked Tofu in advance or right before making the salad.
2. Drain the tofu and press it gently between towels to remove extra moisture.
3. Cut tofu into ¾-inch cubes and place them in a shallow dish.
4. In a small bowl, mix soy sauce, vinegar, maple syrup, garlic powder, and onion powder.
5. Pour over the tofu and toss gently to coat.
6. Cover and marinate for at least 30 minutes in the fridge.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Spread the tofu in a single layer on the sheet, pouring any leftover marinade on top.
9. Bake for 25–30 minutes, tossing halfway through, until the edges are golden.
10. Serve immediately or store in a sealed container in the fridge for up to 4 days.

Salad Dressing

1. Add all dressing ingredients to a bowl.
2. Whisk in boiling water a little at a time until smooth and at your desired consistency (about ½ cup water).

Salad

1. Remove large kale stems and finely chop the leaves.
2. Massage kale lightly in a large bowl to soften.
3. Drain the liquid off the chickpeas, and keep the aquafaba for another use. Rinse and pat dry.
4. Shred the carrot and cabbage, then slice the green onions.
5. Add everything to the bowl and toss.
6. Divide the salad into bowls or make one large salad, top with tofu and almonds, and drizzle with dressing.
7. Add garnishes like sesame seeds or parsley, if using.

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Equipment

Baking Tray

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Parchment Paper

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Salad Bowl

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Notes

Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

• Serving Size: 1 bowl
• Calories: 683
• Sugar: 8 g
• Sodium: 405.9 mg
• Fat: 33.9 g
• Saturated Fat: 4.4 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 11.1 g
• Protein: 64.3 g
• Cholesterol: 0 mg

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This vibrant salad is packed with flavor and texture, perfect for a healthy lunch or light dinner!

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