Asian Kale & Tofu Salad (Protein-Rich!)
This easy Asian-style kale salad features healthy veggies, baked tofu, and a creamy peanut dressing. It's immensely satisfying, protein-rich, and so nourishing. Plus simple to customize!
Servings: 4
Ingredients
- 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.
For the peanut dressing:
- 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
Instructions
- Make the tofu: Prepare the Easy Baked Tofu. (Or do this in advance and store it in the refrigerator until ready. You can serve the tofu either warm or chilled with this salad - your choice.)
- Make the dressing: Add all peanut 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: Chop the kale (large stems removed). Place in a large bowl and lightly massage to tenderize it. Shred the carrot and cabbage. Slice the green onions. Add to the kale and toss to combine. (Or leave the veggies separate to assemble your bowls in a deconstructed style.)
- Assemble: Place salad into serving bowls. Add baked tofu and sliced almonds on top. Then drizzle with your desired amount of dressing. Garnish with sesame seeds, fresh cilantro, or red pepper flakes if desired.
Notes
*Kale: 1 large bunch equals about 5-6 cups chopped.
Dressing: For a lighter, lower-fat dressing try this delicious Asian Sesame Ginger Dressing instead. (This will reduce the protein content as well.)
Variations: Include avocado, bell pepper, cucumber, mung bean sprouts, baby greens, broccoli, quinoa, nuts, etc.
Storing: Store the dressing, salad, and tofu in separate sealed containers in the fridge. I find it's best enjoyed within about 3-4 days. All of the components hold up well in the fridge, so it's great made ahead for meal prep.
Nutrition Per Serving (Estimate)
Calories: 376 kcal | Carbohydrates: 30 g | Protein: 21 g | Fat: 22 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 11 g | Potassium: 762 mg | Fiber: 6 g | Sugar: 17 g | Vitamin A: 8308 IU | Vitamin C: 45 mg | Calcium: 183 mg | Iron: 3 mg
