Tofu Kale Salad

This crispy tofu kale salad with broccoli and creamy coconut peanut sauce is easy to make in about 40 minutes and makes a light and healthy plant-based meal.

Recipe Features

• dietary – vegan, can be gluten-free, can be nut-free
• quick and easy – ready in under 40 minutes
• meal prep-friendly – can be made in advance and stored up to 3 days

What You’ll Need

• tofu – use firm or extra-firm
• kale – any variety works
• bell pepper – any colour works
• broccoli – lightly steam or otherwise cook to your preference
• carrot – grate or julienne slice
• optional toppings include green onion, nuts and fresh cilantro

For the sauce, you’ll need:

• peanut butter – sub almond butter if preferrer
• light coconut milk – I prefer light coconut milk here as it’s not as heavy but if all you have is regular coconut milk, that’s fine too
• sriracha – can be omitted or reduced if you’re sensitive to spice, red pepper flakes are a suitable substitution
• rice wine vinegar – seasoned or unseasoned is fine
• maple syrup – substituted agave or stevia for sugar-free
• garlic – if you don’t have any fresh garlic, use 1 tsp of garlic powder instead

Step-by-Step Instructions

Step 1. We’re going to be using a “dry-fry” method for the tofu – no oil or cooking liquid needed.

Heat a non-stick pan over medium heat. Slice the tofu into cubes, triangles or slabs and add to the pan. Sprinkle with salt, pepper and garlic powder and dry-fry for a few minutes per side until the tofu is brown and crispy.

Step 2. Add all of the sauce ingredients to a blender or use an immersion blender in a suitable container and blend until smooth and creamy.

Adjust the consistency with a little water, if needed. It should be thick and creamy but pourable.

Step 3. Prepare the veggies for the salad:

• kale – remove leaves from tough stems, finely chop, place in a large mixing bowl and add 1/2 tsp of olive oil, massage with your hands for 1-2 minutes until softened
• carrot – grate or julienne
• broccoli – wash, chop and steam until bright green and tender but crisp (about 5 minutes)
• bell peppers – thinly slice
• toppings – chop green onion and cilantro, if using

Finally, assemble the bowls, drizzle with sauce and enjoy!

Additions and Substitutions

This salad is easy to customize with various additions and substitutions:

• for more protein, add up to 1/2 cup edamame per bowl (or sub edamame for tofu entirely)
• for more carbs or just a more substantial meal, add cooked rice, quinoa or cubed and roasted sweet potato or potato
• for more fat and a cool, creamy texture, add up to 1/2 an avocado per bowl
• top with peanuts, slivered almonds or cashews
• try marinated tempeh instead of tofu
• add pickled red onions or cabbage for flavour
• use spinach or salad greens instead of kale
• add thinly sliced radish for some crunch
• for alternative sauces try this peanut sauce or almond satay sauce

Storing

• Assembled salad will keep in the fridge for up to 3 days.
• Store sauce separately until just before serving.
• Sauce can be made in advance and stored up to 1 week.

Related Recipes

Loving this tofu kale salad? You might like these too:

• Roasted Potato Kale Salad
• Chickpea Shawarma Salad
• Lentil Kale Salad
• Broccoli Brown Rice Bowl
• Vegan Protein Salad
• Tuscan Kale Salad with Avocado

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Update Note: Originally published on August 10, 2017. Updated with new photos and text on August 20, 2020.