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Crispy Shredded Tofu & Rice Kale Salad

Name: Crispy Shredded Tofu & Rice Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 16 oz high protein super firm tofu*; 2 cups leftover cooked white rice (one cup dry rice, cooked); 2 tbsp coconut aminos; 1 tsp garlic powder; ½ tsp salt; 1 bunch Tuscan kale (spines removed, finely chopped (about 8 cups)); 1 lemon (juiced); 1 tsp olive oil (optional); 1 large red pepper (diced); 5 green onions (chopped); ½ bunch cilantro (finely chopped); ¼ cup roasted cashews (chopped); 3 tbsp rice vinegar; 2 tbsp coconut aminos; 2 tbsp maple syrup; ¼ cup tahini (make sure you get a variety thats smooth and runny, not too thick or bitter!); 1 tbsp sriracha; ½ tsp garlic powder; ½ tsp ground ginger

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This Crispy Shredded Tofu & Rice Kale Salad turns simple kitchen staples into a hearty, flavorful meal. Shredded high-protein tofu and leftover rice are baked until crispy, creating a crunchy base that pairs perfectly with tender massaged kale, fresh red peppers, and green onions. A creamy sesame tahini dressing ties it all together, making it a satisfying and nutritious dish that proves healthy eating doesn't have to be boring!

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Crispy Shredded Tofu

This Crispy Shredded Tofu & Rice Kale Salad seriously turns up the volume on what you can do with simple kitchen staples! By shredding high-protein tofu, mixing it with leftover rice, and baking it until perfectly crispy, you create a dish that will be on repeat in your kitchen. Topped with tender massaged kale, fresh red peppers, green onions, and a creamy sesame tahini dressing, this salad is packed with vibrant colors and flavors. I couldn’t recommend using high protein extra firm tofu enough because it ensures it doesn’t turn to mush and holds its shape, absorbs flavors like a sponge and truly crisps up to perfection! Don’t be surprised if you get addicted to shredding your tofu. Doing this for the first time was a total game changer for me, and it really gives tofu a ground meat texture that’s perfect for an endless amount of recipes!

Not only is this recipe is a smart way to use leftover rice, but you can also add in leftover steamed veggies or any other ingredients you like to customize it to your hearts desire. The fresh herbs, massaged kale and oil-free creamy sesame tahini dressing bring everything together with a rich, nutty flavor that doesn’t weigh down the dish. This salad is not only nutritious but also incredibly satisfying and easy to make. It’s a complete meal that proves healthy eating doesn’t have to be boring. Let’s dive into the details!

Ingredients for this Tofu Recipe

Crispy Tofu & Rice Ingredients

High Protein Super Firm Tofu: An absolute necessity to this recipe! High protein super firm tofu is firm, has a meaty texture and holds its shape when shredded. Unlike softer tofu varieties, this type of tofu does not crumble easily, making it perfect for creating hearty dishes. Its high protein content also makes it a nutritious addition, providing a substantial amount of plant-based protein in every bite.
Leftover Cooked White Rice: Leftover cooked white rice provides a crispy, hearty base when baked with tofu. Utilizing leftover rice not only reduces food waste but also enhances the texture of the dish. The rice absorbs the seasoning well and becomes delightfully crispy in the oven, adding a satisfying crunch to the salad. You could use freshly cooked rice but it doesn’t really crisp up the same way unless you make it first thing in the morning and let it cool for the day.
Coconut Aminos: Coconut aminos add a subtle sweetness and umami flavor to the dish. This soy-free alternative to soy sauce is perfect for those looking to avoid soy or gluten. It enhances the overall flavor profile of the tofu and rice, making every bite more delicious and well-rounded.
Garlic Powder: Garlic powder enhances the flavor of your tofu with a savory touch. It’s a convenient way to add depth and richness without the need for fresh garlic.

Salad Ingredients

Tuscan Kale: When finely chopped and massaged, Tuscan kale adds a tender, nutrient-packed base for the salad. Massaging the kale with lemon juice and olive oil breaks down its tough fibers, making it more delicious and easier to digest. Kale is rich in vitamins A, C, and K, as well as fiber and antioxidants, making it a highly nutritious choice. You could use any leafy green for the base.
Lemon Juice: Lemon juice adds a fresh, tangy flavor to the kale. Its acidity helps to tenderize the kale during the massaging process.
Olive Oil (Optional): Olive oil helps tenderize the kale during the massage, making it softer and more flavorful. It adds a rich, smooth texture and enhances the overall mouthfeel of the salad. While optional, a small amount of olive oil goes a long way and can greatly improve the tenderness and flavor of the kale.
Red Bell Pepper: Red bell pepper adds a pop of color and a crisp bite to the salad. Its sweetness pairs well with the other ingredients, providing a refreshing contrast.
Green Onions: Green onions provide a mild, fresh flavor that enhances the overall taste of the salad. Their subtle onion flavor is not overpowering, making them easy to enjoy raw. Green onions also add a bit of crunch and a pop of color, making the salad more visually appealing.
Cilantro: Fresh herbs for the win! Adding cilantro to this dish adds a burst of freshness. Its bright flavor complements the other ingredients, providing a lively contrast.
Roasted Cashews: Roasted cashews offer a crunchy texture and rich flavor to the salad. Their buttery, slightly sweet taste pairs well with the other ingredients, adding depth and richness. Cashews are also a good source of healthy fats, protein, and minerals!

Sesame Tahini Dressing Ingredients

Rice Vinegar: A main ingredient to many Asian inspired dishes, adding rice vinegar provides the acidity and brightness for this dressing. Its mild, slightly sweet flavor balances the richness of the tahini and other ingredients.
Coconut Aminos: Coconut aminos are a soy-free alternative to soy sauce that still adds a savory depth and complexity to the dressing. Coconut aminos are also lower in sodium than traditional soy sauce, making them a healthier option.
Maple Syrup: Maple syrup balances the acidity of the rice vinegar with a natural sweetness. Its rich, caramel-like flavor complements the other ingredients, creating a well-rounded dressing.
Tahini: Tahini creates a creamy, nutty base for the dressing. Made from ground sesame seeds, tahini adds a rich, smooth texture and a slightly bitter flavor that pairs well with the other ingredients.
Sriracha: Giving a little spicy kick to the dressing. Its tangy, garlicky heat complements the other flavors, providing a lively contrast. You can adjust this ingredient to your own preference and heat tolerance!
Garlic Powder: Garlic powder enhances the overall flavor of the dressing with a savory touch.
Ground Ginger: Ground ginger adds a warm, spicy note to the dressing. Its slightly sweet, peppery flavor complements the other ingredients, providing a subtle heat and complexity.

What Kind of Tofu is Best to Use?

For this recipe, high-protein super firm tofu is essential! This type of tofu has a firm, meaty texture that holds its shape when using a cheese grater to shred, making it perfect for creating a hearty, satisfying dish. Unlike softer tofu varieties, high-protein super firm tofu doesn’t crumble. Its high protein content makes it an excellent choice for those looking to add more protein to their diet. Not only does high-protein super firm tofu provide a great texture, but it also absorbs flavors wonderfully, making each bite flavorful and satisfying. If you’re interested in learning more about how to incorporate more protein into your meals, make sure you check out my Protein 101 Guide for more tips and recipes!

How to Make Crispy Shredded Tofu & Rice Kale Salad

Making this salad is so much easier than you might think and the best part is that it comes together in just over 30 minutes making it an amazing option for weeknights and meal prep! Follow these simple steps and have the most delicious Crispy Shredded Tofu Salad tonight!

Shredding Tofu Technique

Start by preheating your oven to 400 degrees. Line a large metal baking sheet with parchment paper. Use a box grater to shred your high-protein super firm tofu. Spread the grated tofu on the baking sheet along with the leftover cooked rice. Season with coconut aminos, garlic powder, and salt, and mix thoroughly. Spread into an even layer, using a second baking sheet if needed. Bake for 25-30 minutes until golden and crisp, stirring halfway through.

Making the Sesame Tahini Dressing

While the tofu and rice are baking, prepare the dressing. Combine rice vinegar, coconut aminos, maple syrup, tahini, sriracha, garlic powder, and ground ginger in a jar. Whisk until smooth and adjust the seasoning with more sriracha or maple syrup to taste.

Assembling the Salad!

Ensure your Tuscan kale is massaged to perfection – if this is something you’ve never done, I highly recommend clicking here for the best tips and tricks! Divide the kale into your serving bowls and top with the cooked crispy rice and tofu, diced red bell pepper, chopped green onions, cilantro, and roasted cashews. Pour the sesame tahini dressing over the bowls just before serving and enjoy!

Why You’ll Love This Shredded Tofu Recipe

High Protein: Using high-protein extra firm tofu ensures you get a substantial amount of protein in every bite.
Flavorful and Nutritious: The combination of crispy tofu, fresh vegetables, and a creamy sesame dressing creates a perfect balance of flavors and textures.
Easy to Make: Simple steps and readily available ingredients make this recipe accessible for any home cook.
Versatile: This shredded tofu can be used in various dishes like tacos, bowls, or even as a topping for noodles. I assure you, this tofu method will quickly become a favorite!

Other Amazing Tofu Recipes to Try!

If you enjoyed this Crispy Shredded Tofu & Rice Kale Salad, leave a comment and rating below. Be sure to check out these other delicious high protein recipes:

Vegan Sheet Pan Dinner

Roasted Tofu and Potato Power Bowl

Crunchy Kale & Rice Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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