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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.
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
- 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
Description
Dinner doesn’t have to be boring. Try this salad and turn simple ingredients into something unforgettable.
Ingredients
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
Instructions
Baked Tofu
- Make the Easy Baked Tofu in advance or right before making the salad.
- Drain the tofu and press it gently between towels to remove extra moisture.
- Cut tofu into ¾-inch cubes and place them in a shallow dish.
- In a small bowl, mix soy sauce, vinegar, maple syrup, garlic powder, and onion powder.
- Pour over the tofu and toss gently to coat.
- Cover and marinate for at least 30 minutes in the fridge.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread the tofu in a single layer on the sheet, pouring any leftover marinade on top.
- Bake for 25–30 minutes, tossing halfway through, until the edges are golden.
- Serve immediately or store in a sealed container in the fridge for up to 4 days.
Salad Dressing
- Add all dressing ingredients to a bowl.
- Whisk in boiling water a little at a time until smooth and at your desired consistency (about ½ cup water).
Salad
- Remove large kale stems and finely chop the leaves.
- Massage kale lightly in a large bowl to soften.
- Drain the liquid off the chickpeas, and keep the aquafaba for another use. Rinse and pat dry.
- Shred the carrot and cabbage, then slice the green onions.
- Add everything to the bowl and toss.
- Divide the salad into bowls or make one large salad, top with tofu and almonds, and drizzle with dressing.
- Add garnishes like sesame seeds or parsley, if using.
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
This vibrant salad is packed with flavor and texture, perfect for a healthy lunch or light dinner!
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I want to make this salad immediately !! It looks delicious and healthy.
I have all the ingredients so I’m excited.
Thanks for sharing the recipe.
xo Lisa S
Mwah, thanks Lisa. Enjoy it, and please let me know what you think of it.
I’m a huge fan of peanut dressing, and it looks like it pairs perfectly with the kale and tofu. Thanks for joining Fiesta Friday party!
The dressing paired perfectly with the kale and tofu. You should give it a go and hope you will also love it.
Sounds so good and healthy. Looks yummy too!
Hi dear Nancy. Thanks, when visiting with our vegan son and his family, we ONLY have vegan food, and I love trying out new stuff for them. This is a keeper, and even though I am not vegan, we often make vegan food for us at home. Enjoy
Esme, I love tofu! I bet the flavors in this salad are wonderful. I’m always looking for new salad recipes. Thank you for sharing at the Crazy Little Lovebirds link party.
Although I am not vegan, but our son and his family are, I often do make and use tofu. This one turned out pretty good, although I have to say so myself.