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Kale, Quinoa & Tofu Salad

Prep Time:

20 min

Cook Time:

20 min





About the Recipe


  • 1/2 cup quinoa, frozen, defrosted

  • 14 oz tofu, extra-firm, drained, cut into 1/2 inch cubes (1 packaged block)

  • 5 Tbs olive oil, extra-virgin

  • 1 bunch kale, spines removed and leaves torn

  • 1 lemon, juiced

  • 3 Tbs tahini

  • 1 tsp maple syrup

  • 2 cups cabbage, red, shredded

  • 1/4 onion, red, small, thinly sliced

  • 2 Tbs pepitas, raw

  • 1 Tbs hemp seeds

  • salt, to taste

  • black pepper, to taste



  1. Defrost quinoa.

  2. Drain and cube tofu.

  3. Remove spines from kale and tear leaves into bite-sized pieces.

  4. Shred cabbage.

  5. Slice onion.


  1. Pat the tofu dry between paper towels. Feel free to season the tofu with herbs, or spices if desired. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu, turning once, until well browned.

  2. Place kale in a large bowl. Drizzle with 1 teaspoon of the lemon juice and massage until tender, about 2 minutes.

  3. Add the remaining lemon juice, maple syrup, tahini, and the remaining 2 tablespoons of olive oil to a small bowl and whisk together. Add 2 tablespoons of water to thin.

  4. Add cabbage, onion, quinoa, pepitas, and hemp seeds to the bowl of kale and drizzle with 2 tablespoons of the dressing Toss to combine.

  5. Season with salt and black pepper.

  6. Plate the salad and top with tofu cubes. Drizzle with remaining dressing.

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