Asian Kale & Tofu Salad (Protein-Rich!)

This easy Asian-style Kale Salad recipe features healthy veggies, baked tofu, and a creamy peanut dressing. It's immensely satisfying, protein-rich, and so nourishing. Plus simple to customize! (Vegan, gluten-free, oil-free.)

This Asian Kale and Tofu Salad is so nourishing and easy to make! I wanted to create a ultra-satisfying, plant-strong salad with a hearty dose of both greens and protein.

We start with a nutrient-rich base of kale and colorful veggies, and top it with fluffy baked tofu. Then drizzle it all with a luscious peanut dressing. (Or you can swap in your own favorite dressing instead!)

It's incredibly satiating and keeps me feeling full and fueled for hours. I hope you enjoy it as well!

Ingredients for Asian Kale Salad

For this recipe, you'll toss together in a large bowl:

• Lacinato kale: This is also known as dinosaur kale or Tuscan kale. I prefer this variety here, but you could also substitute common curly kale if desired. I use one large bunch kale (or two small bunches) which is about 5-6 cups chopped.
• Red cabbage: Also called purple cabbage, this variety is said to contain almost twice the amount of vitamin C as green cabbage. It also contains anthocyanins which are antioxidants that are responsible for the deep purple color. (Plus the vibrant ribbons just look pretty in this dish!)
• Carrot: Most often I purchase pre-shredded carrot from the produce section, but you absolutely grate your own from whole carrots instead.
• Green onion (scallions): I like the mild onion flavor these provide. However if you want a stronger onion taste, feel free to substitute with thinly sliced red onion or sweet onion instead.
• Sliced almonds: Or you can substitute slivered almonds, crushed peanuts, or cashews. The nuts add a really nice, delicate crunch to the salad.
• Baked tofu: I use my recipe for Easy Baked Tofu and it's a great addition to this salad for taste, texture, and plant-based protein. You can easily make it ahead of time for even faster preparation. Feel free to serve it warm or chilled with your salad - whatever you prefer.
• Peanut dressing: We'll make one batch of my homemade Peanut Sauce and thin it out with water until it reaches your desired consistency. The sauce combines peanut butter, tamari (or soy sauce), lemon juice, pure maple syrup, garlic, and ginger. It's one of my all-time favorite recipes! I usually have a bit leftover from this salad, so I store it in an airtight container or jar in the fridge for about 4-5 days.

Customizing

Veggies: Include other vegetables in the salad as you see fit. Red bell pepper, avocado, cucumber, sprouts or mung bean sprouts, baby greens, or broccoli would all be great.

Protein: Instead of the baked tofu, add cooked shelled edamame, tempeh, white quinoa, or more nuts.

Dressing: For a lower-fat dressing, try this fantastic Asian Sesame Ginger Dressing instead! (However this will reduce the protein content as well.) You can also play around with other flavors in the peanut dressing such as rice vinegar, toasted sesame oil, or a sprinkle of red chili pepper flakes for some heat.

Serving

Garnish & toppings: Sprinkle sesame seeds, fresh cilantro, Thai basil, toasted almonds, cashews, or crushed peanuts on top before serving if desired.

Side dish or main dish: I usually enjoy this salad as a main dish, but it works a hearty side dish as well.

Storing

I suggest storing the salad, tofu, and dressing all in separate containers in the fridge. Then toss it together when you're ready to serve. This helps it stay fresh and crisp. These ingredients do hold up well in the fridge, so it's great made ahead for meal prep, etc.

For more inspiration, also browse all Asian-inspired recipes or salad recipes.

If you're enjoying this Asian Kale Salad recipe with tofu and peanut dressing, also feel free to check out:

• Tofu Salad with Savory Dressing
• Cashew Tofu Lettuce Wraps
• Marinated Kale Salad
• Vegan Italian Chopped Salad

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