Crispy Tofu Kale Salad with Creamy Coconut Peanut Dressing | Vegan and Gluten-free | Running on Real Food

Tofu Kale Salad with Coconut Peanut Dressing

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop, Blender
  • Cuisine: Vegan

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.



For The Coconut Peanut Sauce

For the Tofu Kale Salad

  • 1 package firm or extra-firm tofu
  • raw kale (a few big handfuls per person/serving)
  • red pepper (use about 1/2 per person/serving)
  • steamed broccoli (a handful per person/serving)
  • finely grated carrot (half a carrot per person/serving)
  • chopped green onion
  • fresh cilantro, for topping
  • peanuts, cashews or almonds, for topping


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.


The peanut dressing recipe makes enough sauce for about 3-4 salads. Store any extra in the fridge in a container for later use.

Adjust the amount of salad ingredients needed for however many people you’re serving.

One package of tofu contains 4 servings. Tofu can be pressed first for improved results.

Keywords: healthy, protein, plant-based, vegetarian, oil-free