Bright, crunchy, and packed with protein—this Asian Kale & Tofu Salad (Protein-Rich!) is one of those go-to meals that feels indulgent and nourishing at the same time. Think crisp lacinato kale, sweet shredded carrots, crunchy red cabbage, and tender, flavorful baked tofu all tossed in a creamy peanut-tamari dressing. Toasted sliced almonds add the perfect finishing crunch, and optional garnishes like sesame seeds and fresh cilantro brighten each bite. It’s quick to assemble, great for meal prep, and makes a satisfying main or a shareable side for weeknight dinners or potlucks.

This recipe keeps things simple without sacrificing flavor. The star is the 1 batch Easy Baked Tofu—firm, marinated, and roasted until golden. The robust kale stands up to the creamy dressing, so no wilting or limp leaves here. If you love bold, Asian-inspired flavors and crave a protein-forward salad, this one will quickly become a favorite.

Why you’ll love this salad

High in plant-based protein thanks to the baked tofu and almonds.
Textural contrast from tender tofu, hearty kale, and crunchy veggies.
Creamy peanut dressing that’s tangy, slightly sweet, and savory.
Easy to scale for meal prep or feeding a crowd.
Uses pantry-friendly ingredients and a quick bake for the tofu.

Ingredients

Make sure you have everything ready before you start. The ingredient list below is the source of truth for the recipe.

1 batch Easy Baked Tofu
1 large bunch lacinato kale*
1 cup carrots, shredded
1 cup red cabbage, shredded
3 green onions
1/4 cup sliced almonds
Optional garnish: Sesame seeds, fresh cilantro, red pepper flakes, etc.
1/2 cup peanut butter (creamy, natural)
2 Tbsp. pure maple syrup
1 1/2 Tbsp. tamari
2 Tbsp. fresh lemon juice
1-2 cloves garlic, minced
1 tsp. freshly grated ginger
Hot water to thin to desired consistency

*If your lacinato kale is bundled with very thick stems, remove the stems before chopping; the recipe was written for leaf-only kale.

Equipment you’ll need

Baking sheet (for the tofu)
Large mixing bowl
Small bowl or jar (for the dressing)
Whisk or fork
Knife and cutting board
Box grater or vegetable peeler (for shredding carrots)

Prep and tips before you start

Press the tofu ahead of time if needed for the 1 batch Easy Baked Tofu to ensure it crisps nicely in the oven.
Massage the kale lightly with a bit of the dressing or a splash of lemon to soften it if you prefer a gentler texture.
Adjust the amount of garlic and ginger to taste; start with 1 clove and add the second if you want more kick.
If you need the dressing thinner, add hot water one tablespoon at a time until you reach the desired pourable consistency.

Step-by-step instructions

Follow these clear steps to make the salad from start to finish. The directions below keep the same order as the ingredient list and ensure everything is coordinated for the best result.

Make the 1 batch Easy Baked Tofu. Prepare and bake the tofu according to your usual method for “Easy Baked Tofu,” or follow a simple approach: press the block of firm tofu to remove excess moisture, cut it into bite-sized cubes, toss with a light coating of oil and a splash of tamari, spread on a lined baking sheet, and bake at 400°F (200°C) for 25–30 minutes, turning once, until edges are golden and slightly crisp. Set the baked tofu aside to cool slightly.
Prepare the kale. Rinse the 1 large bunch lacinato kale and pat dry. Remove the tough center stems by folding each leaf in half and running a knife or your fingers along the stem. Stack leaves, roll them into a tight bundle, and thinly slice into ribbons. Place the sliced kale into a large mixing bowl.
Add the shredded vegetables. Measure and add 1 cup carrots, shredded, and 1 cup red cabbage, shredded, into the bowl with the kale. Shredding can be done on a box grater, with a mandoline, or by thinly slicing. Toss the vegetables together so they are evenly mixed.
Slice the green onions. Trim and thinly slice the 3 green onions on a diagonal for a bit of visual interest. Add them to the salad bowl and toss briefly to combine.
Toast the almonds (optional but recommended). Heat a small skillet over medium heat and add the 1/4 cup sliced almonds. Toast for 1–3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside to cool.
Make the peanut-tamari dressing. In a small bowl or jar, combine 1/2 cup peanut butter (creamy, natural), 2 Tbsp. pure maple syrup, 1 1/2 Tbsp. tamari, 2 Tbsp. fresh lemon juice, 1–2 cloves garlic (minced), and 1 tsp. freshly grated ginger. Whisk or shake until smooth. Add hot water, one tablespoon at a time, and whisk until the dressing reaches your desired pourable consistency. Taste and adjust balance—add a touch more maple syrup for sweetness or extra lemon for brightness.
Taste and, if desired, massage the kale. Pour a few tablespoons of the dressing over the kale mixture and use your hands to gently massage the leaves for 30–60 seconds. This softens the kale and helps the flavors penetrate; it’s optional but recommended for a more tender, harmonious salad.
Toss everything together. Add the cooled baked tofu to the bowl with the kale, shredded carrots, red cabbage, and green onions. Pour the remainder of the dressing over the salad. Using salad tongs or two large spoons, toss gently but thoroughly so the dressing coats all components evenly.
Finish with almonds and optional garnishes. Sprinkle the toasted 1/4 cup sliced almonds over the top. Add optional garnishes like sesame seeds, fresh cilantro, and a pinch of red pepper flakes if you like some heat. Give the salad one final gentle toss to distribute the toppings.
Serve. Plate the salad individually or present it family-style. This salad is delicious served right away for a crisp texture. If you’re making it ahead, store the dressing separately and toss just before serving to maintain crunch.

Make-ahead and storage

This Asian Kale & Tofu Salad (Protein-Rich!) is great for meal prep. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week. Keep the salad components separate if you want to preserve the tofu’s crispness and the kale’s texture—assembled, the salad will keep for 2–3 days in the fridge, though it’s best eaten within 48 hours for maximum freshness.

Variations and swaps

Nut-free: Replace the peanut butter with sunflower seed butter and use pumpkin seeds instead of almonds for crunch.
Extra protein: Add a scoop of cooked quinoa or edamame for an even bigger protein boost.
Sriracha kick: Stir a teaspoon or two of sriracha into the dressing for spicy depth.
Greens swap: If you don’t have lacinato kale, curly kale or a mix of baby kale and spinach will work, but expect a softer leaf texture.
Crunch upgrade: Try crispy shallots or crushed rice crackers on top for an irresistible crunch.

Flavor tips

Use freshly grated ginger for a bright, aromatic lift—bottled ginger is convenient but lacks the same zing.
Adjust the tamari to your taste: it provides savory depth; reduce slightly if you prefer a milder profile.
If the dressing tastes too thick or pasty, thin with hot water a teaspoon at a time until it pours smoothly but still clings to the greens.

Serving suggestions

This salad works well as a main course alongside warm grains or dropped into a bowl with steamed rice for a heartier meal. It’s also a lovely side to grilled vegetables or fish. For gatherings, serve it family-style with extra dressing on the side so guests can customize their portions.

Final notes

Every bite of this Asian Kale & Tofu Salad (Protein-Rich!) brings a balance of textures and flavors—creamy, crunchy, savory, and bright. The interplay of the baked tofu and the bold peanut-tamari dressing makes it both satisfying and exciting to eat. It’s the kind of recipe you’ll save and return to again and again, whether for easy lunches, packed dinners, or feeding friends. Enjoy!

Asian Kale & Tofu Salad (Protein-Rich!)

A bright, protein-packed kale and tofu salad with a creamy peanut dressing and crunchy almonds.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 batch Easy Baked Tofu
1 large bunch lacinato kale about 5–6 cups chopped
1 cup carrots shredded
1 cup red cabbage shredded
3 green onions sliced
1/4 cup sliced almonds
optional garnishes sesame seeds, fresh cilantro, red pepper flakes
1/2 cup peanut butter creamy, natural
2 Tbsp pure maple syrup
1 1/2 Tbsp tamari
2 Tbsp fresh lemon juice
1-2 cloves garlic minced
1 tsp fresh ginger grated
hot water to thin dressing to desired consistency

Equipment

Baking Sheet
Mixing Bowls
Whisk
Measuring cups and spoons
Knife
Cutting Board
large serving bowl

Method

Prepare the baked tofu according to your Easy Baked Tofu method and set aside; serve warm or chilled.
Make the peanut dressing by combining peanut butter, maple syrup, tamari, lemon juice, minced garlic, and grated ginger in a medium bowl.
Whisk in hot water a little at a time until the dressing reaches your desired pourable consistency (about 1/2 cup hot water, adjust as needed).
Remove the large stems from the kale and chop the leaves; place in a large bowl and lightly massage the kale until slightly tender.
Add shredded carrots, shredded red cabbage, and sliced green onions to the kale and toss to combine.
Divide the salad among serving bowls, top with baked tofu and sliced almonds, then drizzle with the peanut dressing.
Garnish with sesame seeds, fresh cilantro, or red pepper flakes if desired, and serve.