top of page

Kale salad with tofu croutons

This salad is a great way to make it a meal tonight. The pan-fried crunch tofu are the perfect croutons that have been tossed in a sweet home-made dressing with other colorful ingredients. Wheat berries could be substituted for any grain or you can simply skip the grain if you feel lighter salad.

Prep time: 20 mins

Cooking time: 45 mins

Servings: 2


For the croutons:

  • 1 package of tofu

  • 2 tablespoons cornstarch

  • 3 tablespoons olive oil

  • A pinch of salt

For the dressing:

  • 1/4 cup tahini

  • Juice of 1/2 lemon

  • 2 cloves garlic, minced

  • 1 tablespoon maple syrup

  • Salt, to taste

For the salad:

  • 4 cups kale, chopped

  • 2 tablespoons of olive oil

  • 3 red beets, diced

  • 2 carrots, shredded

  • 1/4 cup wheat berries, uncooked (or can be substituted for any grain)


  • Prepare your beets: toss your diced beet in 2 tablespoons of olive oil. Spread them out on a baking sheet with parchment paper and bake at 375 for 30 minutes.

  • Prepare your wheat berries: place your wheat berries in a small saucepan with 1 cup of water, bring to a boil, then reduce and simmer for 45 minutes.

  • While your beets and wheat berries are cooking, prepare your croutons. Press your tofu for 20 mins and then cut it into bite size pieces. Toss it in cornstarch and salt. Warm your olive oil in a large pan over medium heat then add your tofu to the pan. Let cook on each side for 3 minutes or until golden brown.

  • Make your dressing by processing all the dressing ingredients in a food processor with 1/3 cup of water until everything is well combined.

  • Once all of your components are ready, compose your salad. Toss your kale, roasted beets, wheat berries, croutons and carrots in a large bowl. Pour your dressing on top and toss again until the salad is all coated.



bottom of page