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Tofu Kale Salad with Coconut Peanut Dressing

5 from 2 reviews

This tofu kale salad is just asking to be topped with sweet and spicy, creamy coconut peanut dressing. The crisped, browned, warm garlic tofu is perfect with fresh, crunchy veggies and the creamy peanut sauce. This salad is vegan, gluten-free, high in protein and packed with nutrition.

Ingredients

For The Coconut Peanut Sauce

For the Tofu Kale Salad

Instructions

To make the Crispy Garlic Tofu

  1. Heat a non-stick pan over medium-high heat.
  2. Cut the tofu into cubes, triangles or slabs and add to the pan.
  3. Generously sprinkle with garlic powder and then add a pinch of sea salt.
  4. Dry-fry” for about 10 minutes, shaking the pan often, until the tofu is browned and crisped.

To make the Coconut Peanut Sauce

  1. Add all ingredients to a blender of food processor, or use an immersion blender in a container, and mix until smooth and creamy.

To Make the Tofu Kale Salad

  1. Tear the kale leaves from the stems and tear into bite-size pieces. Place in a bowl. Optional: massage the kale with a tiny drizzle of olive oil and a spirtz of fresh lime juice to help soften it up.
  2. Top the kale with steamed broccoli, grated carrot, julienned red pepper and green onion.
  3. Once the tofu is ready, add 1/4 of it to each serving of salad.
  4. Top the salad with a generous amount of the coconut peanut sauce
  5. Finish with fresh cilantro and a small handful of peanuts, cashews or almonds.

Notes

  1. The peanut dressing recipe makes enough sauce for about 3-4 salads. Store any extra in the fridge in a container for later use.
  2. Adjust the amount of salad ingredients needed for however many people you’re serving.
  3. One package of tofu contains 4 servings.
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