Shop Now

Crispy Tofu & Kale Grain Salad with Lemon Poppyseed Dressing

Nature’s skincare regime! My secret healthy crispy tofu in a meal-prep friendly, skin supporting salad – finely shredded kale and celery is marinated with a tangy lemon and poppyseed dressing, then tossed together with crispy tofu, quinoa, avocado (high in vitamin E for skin suppleness / texture), hemp seeds (source of omega-3 to reduce redness and inflammation) and fresh pomegranate (rich in vitamin c and ellagic acid to protect against free radicals and signs of ageing).

If you don’t like raw kale, it’s probably because you’re not ‘massaging’ it, meaning that it really is just ‘raw’ – kale needs either heat or an acid with some manual labour to help break down and soften its fibres, increasing both it’s digestibility and taste – one of the only instances i’ll allow for soggy salad!

Lunch
Dinner
Quick Sticks

Serves 2

Prep Time 15 Mins

Cook Time 20 Mins

Ingredients

  • 350g block firm tofu
  • 1 teaspoon cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 cups of green kale, stems removed and finely chopped
  • 2 medium stalks of celery, finely sliced using a mandolin
  • 1 cup cooked white quinoa
  • 1 avocado, seed removed and cut into 2 cm cubes
  • ⅓ cup fresh pomegranate seeds
  • 2 tablespoons hemp seeds

Lemon Poppyseed Dressing:

  • Juice of 1 lemon, plus ½ teaspoon of zest
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon Dijon mustard
  • 2 teaspoons runny honey
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon poppy seeds
  • Pinch salt
  • ¼ teaspoon black pepper

Method

  • 1
    Preheat the oven to 200c celsius and line a baking tray with greaseproof paper. Using a paper towel, pat the tofu dry to remove any excess moisture - cut into 2 cm thick cubes then place into a large mixing bowl. Sprinkle over the cornstarch, paprika, salt and pepper. Pour over the olive oil and toss well to ensure the tofu is well coated in the mixture. Place the tofu onto the tray, then transfer into the oven for approximately 15 minutes or until the tofu turns golden and crispy. Set aside.
  • 2
    Meanwhile, add the chopped kale and celery to a large mixing bowl. Next, make the lemon poppyseed dressing by whisking all ingredients in a small bowl until combined and emulsified. Pour the dressing over the raw vegetables and use your hands to gently ‘massage’ the kale. Set aside for approximately 15 minutes.
  • 3
    Finally, add the quinoa, avocado, crispy tofu, pomegranate and hemp seeds to the salad and gently toss. Divide amongst plates and serve.
Loved this one? See Programs Send to friends Pin the recipe

More Yumminess

If you vibed the recipe above, you're gonna love these ones too

Sesame Crusted Tofu ‘Schnitzel’ Salad

Roasted Sumac Pumpkin & Greens with Tamari Almond Crunch & Lemon Tahini

Whipped Tofu & Broccoli Cutlets with Chilli Crisp

See more like these

What Brooke's Loving

Interested in partnering with Brooke?
Brooke's
Fav
Yummo