Crispy Shredded Tofu & Rice Kale Salad

Crispy shredded tofu and rice kale bowl topped with red peppers, peanuts, scallions, and cilantro

Crispy Shredded Tofu & Rice Kale Salad

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!

Course Dinner, lunch, Main Course

Cuisine American, Asian Fusion, vegan

Keyword asian fusion, crispy tofu, dairy free, gluten free, oil free, power bowl, shredded tofu

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 405kcal

Author Jackie Akerberg

Equipment

oven, box grater

Ingredients

Crispy Tofu & Rice 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

Salad Ingredients

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

Sesame Tahini Dressing Ingredients

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

Instructions

Start by preheating your oven to 400 degrees. Line a large metal baking sheet with parchment paper and set aside.
Use a box grater to shred your high protein super firm tofu. Spread on the baking sheet along with the leftover cooked rice. Season with the coconut aminos, garlic and salt and mix thoroughly. Spread into an even layer, using a second baking sheet if one is feeling too crowded. Transfer to the oven and bake for 25-30 minutes until golden and crisp, stirring halfway through. Remove and set aside, it will crisp up a bit further as it cools.
Meanwhile, add the kale to a large bowl and top with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender. Divide between 4 serving bowls. Top with the cooked crispy rice and tofu, red pepper, onion, cilantro, and cashews.
Prepare the dressing by combining all of the ingredients in a jar and whisking to combine. Season to taste by adjusting the sriracha and maple syrup to your liking.
When you're ready to serve, pour the dressing over the bowls and enjoy!

Notes

It's important to use high protein super firm tofu for this recipe! It has a firm, meaty texture and will hold it's shape when you grate it!

Nutrition