Asian Kale & Tofu Salad with Peanut Dressing

Name: Asian Kale & Tofu Salad with Peanut Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 batch Easy Baked Tofu*; 1 large bunch lacinato kale; 2 medium carrots; 1 cup purple cabbage; 3 green onions; 1/4 cup slivered almonds; Optional garnish: Sesame seeds, fresh cilantro, etc; 1/2 cup peanut butter; 2 Tbsp. pure maple syrup or brown sugar; 1 1/2 Tbsp. tamari; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4
Calories
381 kcal
Course
Main Course, Salad
Cuisine
Asian, Vegan, gluten-free

Asian Kale & Tofu Salad with Peanut Dressing

Clara Sanders

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A protein-rich kale salad with baked tofu topped with a creamy peanut dressing. Delicious flavors and textures, plus easy to customize!

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Ingredients

Servings

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

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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 Information

Show Details

Calories 381kcal (19%) Carbohydrates 30g (10%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Trans Fat 0.003g Potassium 730mg (21%) Fiber 6g (24%) Sugar 17g (34%) Vitamin A 8057IU (161%) Vitamin C 45mg (50%) Calcium 182mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories	381kcal	19%
Carbohydrates	30g	10%
Protein	21g	42%
Fat	23g	35%
Saturated Fat	4g	20%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	11g	55%
Trans Fat	0.003g	0%
Potassium	730mg	16%
Fiber	6g	24%
Sugar	17g	34%
Vitamin A	8057IU	161%
Vitamin C	45mg	50%
Calcium	182mg	18%
Iron	3mg	17%