30-Minute Warm Kale Quinoa Salad with Tofu
Warm kale salad with tofu, quinoa, red onion and cashews. Made with a miso ginger dressing. This recipe comes together effortlessly on the stove top. It's a wholesome and nourishing dinner salad to share with your loved ones.
Jun 6, 2026 by Hannah Sunderani
This Warm Kale Salad is made with pan-fried tofu, quinoa, toasted cashews, and red onion. Drizzled with a spicy miso ginger dressing. It’s a wholesome and filling dinner salad made with simple real-food ingredients.
Ready in 30 minutes, this entire recipe is made simply on the stove top! Simply put, it’s a nourishing warm salad that I can count on to sustain me throughout the week. So, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
Ingredient Notes:
This recipe is made with wholefood ingredients. Which is my favourite way to cook, and why I love it so much! Here’s what you’ll need:
- Kale: Fresh chopped kale is the base of this recipe! Kale is a tougher veg, but we’ve warmed it on the stove top to lightly wilt it, making it an easier and more pleasant chew. Purple kale, green kale, or dinosaur kale works in this recipe.
- Tofu: Extra firm tofu is a great vegan meat-alternative that helps this warm salad stick with you! We’ve pan fried it on the stove top until crispy on the outside with a soft and meaty interior.
- Cashews: Adds beautiful crunch and nuttiness to this salad! Plus its another great meat-alternative to add to this dish to help it stay with you. We will warm the cashews on the stove top which helps to perfume the cashews, and make them extra crunchy. I recipe tested this with toasted peanuts and it was also so delicious
- Quinoa: My grain of choice in this warm kale salad recipe! I love using quinoa as a grain because it sticks with you, without needing to add another meat-alternative.
- Ginger: Fresh grated ginger is used for making the ginger miso dressing in this recipe. This spice adds a depth and warmth to this warm salad, which is so beautiful! I recipe tested with ground ginger but the fresh was much nicer.
- Tamari: Also used for the dressing. Tamari has a savoury umami and salty taste, which compliments this salad really well.
- Chili Oil: Also known as “chili crisp.” This ingredient is also used in the spicy miso ginger dressing. I love adding chili oil to this dressing because it adds heat and warmth.
How to make this warm kale quinoa salad with tofu:
Making this kale salad with tofu couldn’t be easier! It’s a simple stove-top recipe and you don’t have to be a master chef to perfect it. Here’s exactly what you’ll do:
So there we have it, an easy warm kale quinoa and tofu salad recipe that’s filling and nourishing. Served with a spicy miso ginger dressing that’s so addictive!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Warm Kale Quinoa Salad with Tofu
Warm kale salad with tofu, quinoa, red onion and cashews. Made with a miso ginger dressing. This recipe comes together effortlessly on the stove top. It's a wholesome and nourishing dinner salad to share with your loved ones.
Ingredients
- 4 cups kale de-stemmed and roughly chopped
- 1 block extra firm tofu (280g)
- 1 cup quinoa rinsed
- 2 cups vegetable stock (or water)
- 2 tbsp olive oil
- 1 small red onion peeled and thinly sliced
- 3/4 cup unsalted cashews roasted and roughly chopped
- 1/4 cup cilantro finely chopped
- 1 tsp sesame seeds
Spicy Miso Ginger Dressing:
- 2 garlic cloves minced
- 2 limes (juice and zest)
- 3 tsp soy sauce
- 2 tsp fresh ginger minced
- 2 tsp chili oil
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar (or apple cider vinegar)
- 2 tsp agave or maple syrup
- 1 tsp white miso
Instructions
- In a medium pot, add 1 cup quinoa to 2 cups vegetable stock (or water). Bring to a boil, then reduce heat to a low simmer. Cover and cook until the quinoa is fluffy and pleasantly chewy, about 15 minutes. Transfer the quinoa to a large bowl and cover with a kitchen towel. Set aside while you prepare the rest of the salad.
- Prepare the Miso Ginger Dressing: In a small bowl combine the garlic, lime juice, soy sauce, ginger, chili oil, sesame oil, rice vinegar, agave, and miso. Whisk well to combine.
- Place the tofu on a chopping board and season generously with sea salt and black pepper. Heat a large non-stick frying pan on medium–high, drizzle with 1.5 tablespoons olive oil. Add the tofu and fry each side until golden, about 2 minutes per side.
- Wipe the frying pan clean. Add the cashews to the frying pan and toast stirring often until golden and fragrant, about 5 minutes. Transfer to a cutting board to cool and then roughly chop.
- Drizzle the remaining 1/2 tbsp olive oil into the frying pan, then add the red onion, cook stirring occasionally until soft and golden, about 6 minutes. Transfer tofu to a paper towel lined plate.
- Bring the medium saucepan back to a low heat. Add the Miso Ginger Dressing to the pot and cook for 1 minute to warm through. Fold in the kale and cook it in the sauce until lightly wilted and vivid green, 2-3 mins.
- Transfer the wilted kale to a large mixing bowl with the cooked quinoa, tofu, and red onion. Sprinkle with the chopped cashews and cilantro. Transfer the warm kale salad to a large serving plate and sprinkle with sesame seeds. Serve and enjoy!
Notes
Recipe will keep in fridge for up to 5 days. Store in an air-tight container.
Approvals
Nutrition
Calories: 336kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 573mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1627IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 4mg
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