30-Minute Warm Kale Quinoa Salad with Tofu

side angle image of a warm kale and crispy tofu salad in a large bowl with a silver fork in the middle. In the back corner is a small bowl of cashews and a wood cutting board.

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.

Course Main Course, Main Dish

Cuisine American, North American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 336kcal

Author Hannah Sunderani

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.

Nutrition