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Tofu and Kale Salad With Lemon Ginger Tahini Dressing

A satisfying meal packed with nutrition and drizzled with our delightful Lemon Ginger Tahini Dressing.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 100 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 2-4 1x
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Lemon Ginger Tofu

  • 1 1/2 cup tofu, extra firm, pressed
  • 1/2 cup flour, whole wheat or gluten-free
  • 2 tbsp tamari, low-sodium
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tsp garlic, fresh, minced
  • 1 tsp ginger, fresh, grated
  • 1/4 tsp hot sauce

Lemon Ginger Tahini Dressing

  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp tahini
  • 1 tbsp water
  • 1 tsp ginger, fresh, grated
  • 1/4 tsp paprika
  • Black pepper, freshly ground, to taste


  • 4 cups kale, chopped
  • 1 cup peas, fresh or frozen
  • 1 cup sweet potatoes, cubed, cooked, cooled
  • 1/2 cup red bell pepper, chopped
  • Lemon Ginger Tofu
  • 2 tbsp hemp seeds


Lemon Ginger Tofu

  1. Slice tofu into 1-inch cubes.
  2. Mix all other ingredients except flour in a bowl, then add cubed tofu and marinate in the refrigerator for 1 hour.
  3. Preheat oven to 350°F and line baking sheet with parchment paper.
  4. Lightly coat marinated tofu in flour. Place on baking sheet and bake until golden brown, about 30 minutes. Remove and cool.

Lemon Ginger Tahini Dressing

  1. Whisk together all ingredients in a small bowl.


  1. Add chopped kale to a large bowl and toss with Lemon Ginger Tahini Dressing. Massage kale until it starts to soften and loses some volume, about 5 minutes.  Transfer to individual servings bowls.
  2. Arrange peas, sweet potato, bell pepper and Lemon Ginger Tofu on top of kale.
  3. Sprinkle with hemp seeds and serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.