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    Home » Recipes » Asian-Inspired

    Asian-Style Kale & Tofu Salad with Peanut Dressing

    Aug 19, 2022 by Kaitlin

    A hearty (and protein-rich!) Asian-style Kale Salad with baked tofu and creamy peanut dressing. Nourishing, easy to prepare, and full of satisfying textures and flavors. Plus simple to customize! (Vegan, gluten-free, oil-free.)

    Asian-style kale salad on a white plate topped with baked tofu and creamy peanut dressing

    This Asian Kale Salad with tofu is a family favorite!

    I wanted to create a super satisfying salad with a hearty dose of both greens AND protein.

    We start out with a nutrient-rich base of kale and colorful veggies. Then top it with flavorful, tender baked tofu.

    And finally, drizzle it with a luscious peanut dressing. (The dressing is simply my favorite Peanut Sauce thinned out a little.)

    So many textures and amazing flavors all in one meal!

    Chopped kale, carrots, baked tofu, green onion, and purple cabbage ingredients laid out on a white table

    Ingredients for Asian Kale Salad

    For the salad portion, you will 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 which is about 5-6 cups chopped.
    • Red cabbage: Also called purple cabbage, this variety contains almost twice the amount of vitamin C as green cabbage. Plus it's rich in sulforaphane (a powerful phytochemical found in cruciferous vegetables) which has been linked to many health benefits such as heart health, digestion, anti-cancerous benefits, and more. It also contains anthocyanins which are antioxidants that are responsible for the deep purple color.
    • Carrot
    • 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.
    • Slivered almonds: Or you can substitute sliced almonds, crushed peanuts, cashews, etc. The nuts add really nice crunch, texture, and more protein to the salad.
    • Baked tofu: I use my recipe for Easy Baked Tofu and it's a perfect addition to this salad. You can easily make it ahead of time (or at least through the marinating step) for even faster preparation.

    Tip: Serve the baked tofu either warm or chilled with the salad - your choice!

    Peanut dressing in a small glass jar with spoon

    Ingredients for Dressing

    For the flavorful garlic-ginger peanut dressing, you will whisk together in a medium bowl:

    • Peanut butter: I use creamy and natural with no added sugar or oil. But feel free to use chunky if you have it. This will add a little more texture to the dressing however.
    • Pure maple syrup: This adds some delicious natural sweetness and helps to balance the flavors. Feel free to substitute brown sugar if you prefer.
    • Tamari: I use this for a gluten-free option, but you can use soy sauce or even coconut aminos instead.
    • Fresh lemon juice: You will need two tablespoons for this recipe, which is about half a lemon. Lime juice also works great depending on what you have on hand.
    • Minced garlic cloves: Either one or two cloves depending on how much you like garlic.
    • Fresh ginger: Feel free to use as much or as little freshly grated ginger as you'd like.
    • Hot water to thin
    Close up view of Asian-style Kale Salad with baked tofu and peanut dressing on top

    Customizing

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

    Protein: Instead of the baked tofu, feel free to add cooked shelled edamame, your favorite tempeh, white quinoa, or more nuts.

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

    Dressing: Feel free to play around with other flavors such as rice vinegar, toasted sesame oil, or even a sprinkle of red chili pepper flakes for some heat.

    Storing

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

    Note: We enjoy this salad as a main dish, but it works a hearty side dish as well!

    Kale salad on a white plate with fork and peanut dressing on the side

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

    Close up view of Asian-style Kale Salad with baked tofu and peanut dressing on top

    Asian-Style Kale & Tofu Salad with Peanut Dressing

    A protein-rich kale salad with baked tofu topped with a creamy peanut dressing. Delicious flavors and textures, plus easy to customize!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad
    Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 1 batch Easy Baked Tofu*
    • 1 large bunch lacinato kale (about 5-6 cups chopped)
    • 2 medium carrots (about 1 cup shredded)
    • 1 cup purple cabbage (finely shredded)
    • 3 green onions
    • 1/4 cup slivered almonds (or sliced)
    • Optional garnish: Sesame seeds, fresh cilantro, etc.

    For the peanut dressing:

    • 1/2 cup peanut butter (creamy, natural)
    • 2 Tbsp. pure maple syrup or brown sugar (more/less to taste)
    • 1 1/2 Tbsp. tamari (or soy sauce)
    • 2 Tbsp. fresh lemon juice or lime juice
    • 1-2 cloves garlic, minced
    • 1 tsp. freshly grated ginger
    • Hot water to thin to desired consistency

    Instructions

    • Make the tofu: Prepare the Easy Baked Tofu, or do this in advance and store in fridge until ready. (I like to slice mine in strips for this salad, but cut any shape you want like cubes or triangles.)
    • Make the dressing: Add all dressing ingredients to a medium bowl. Add hot water, a little at a time, whisking to combine until dressing reaches desired consistency. I usually add about 1/2 cup hot water (more or less depending on the thickness of my peanut butter).
    • Prepare the salad: Finely chop kale (large stems removed). Place in a large bowl and lightly massage to tenderize. Shred carrot and cabbage. Slice green onions. Add to bowl and toss to combine.
    • Assemble: Place salad into serving bowls. Add tofu and slivered almonds on top, then drizzle with desired amount of dressing. Garnish with sesame seeds or fresh cilantro if desired.

    Notes

    *Baked tofu: I like to press + marinate mine ahead of time. Then pop it in the oven when I begin preparing the salad. Or you can bake the tofu ahead of time and serve it chilled - your choice! This recipe comes together in about 30 minutes if you prepare or marinate the tofu in advance. Otherwise, it will take about an hour.
    Variations: Add your own favorites like avocado, bell pepper, cucumber, mung bean sprouts, baby greens, broccoli, quinoa, nuts, etc.
    Storing: Store dressing, salad, and tofu in separate sealed containers in the fridge. Best enjoyed within about 3-4 days. All the components hold up well in the fridge so it's great made ahead for meal prep, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Asian-Style Kale & Tofu Salad with Peanut Dressing
    Amount per Serving
    Calories
    381
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    4
    g
    25
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    7
    g
    Monounsaturated Fat
     
    11
    g
    Potassium
     
    730
    mg
    21
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    17
    g
    19
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    8057
    IU
    161
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    182
    mg
    18
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Marinated Kale Salad
    • Vegan Italian Chopped Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Asian-Inspired Recipes

    • Teriyaki Mushrooms with Snow Peas
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce
    • Teriyaki Broccoli and Carrots

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Tanya

      September 01, 2022 at 2:01 pm

      5 stars
      Made this for dinner and the whole family loved it. That peanut dressing is everything!!

      Reply
      • Kaitlin

        September 01, 2022 at 3:34 pm

        So great to hear, Tanya! Thanks for sharing.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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