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

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Prepare the baked tofu according to your Easy Baked Tofu method and set aside; serve warm or chilled.
  2. Make the peanut dressing by combining peanut butter, maple syrup, tamari, lemon juice, minced garlic, and grated ginger in a medium bowl.
  3. 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).
  4. Remove the large stems from the kale and chop the leaves; place in a large bowl and lightly massage the kale until slightly tender.
  5. Add shredded carrots, shredded red cabbage, and sliced green onions to the kale and toss to combine.
  6. Divide the salad among serving bowls, top with baked tofu and sliced almonds, then drizzle with the peanut dressing.
  7. Garnish with sesame seeds, fresh cilantro, or red pepper flakes if desired, and serve.

Notes

  • One large bunch of lacinato kale yields about 5–6 cups chopped.
  • If you prefer a lighter dressing, swap in an Asian sesame ginger dressing.
  • Optional mix-ins include avocado, bell pepper, cucumber, sprouts, or quinoa.
  • Store components separately for best texture when making ahead.
  • Salad, dressing, and tofu keep up to 3–4 days refrigerated.