Asian 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!
Servings4
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)
Calories: 381 kcal | Carbohydrates: 30 g | Protein: 21 g | Fat: 23 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 11 g | Trans Fat: 0.003 g | Potassium: 730 mg | Fiber: 6 g | Sugar: 17 g | Vitamin A: 8057 IU | Vitamin C: 45 mg | Calcium: 182 mg | Iron: 3 mg