Kale Salad with Cherries, Walnuts and Tofu Croutons

by Dorothy Reinhold on April 18, 2017


Print This Post Print This Post Tofu croutons -- crispy on the outside and soft and tender inside -- are a perfect counterpoint to the verdant kale salad with its sweet cherries and crunchy walnuts. An Asian-inflected dressing completes the dish.

I am obsessed with creative croutons. There’s just something about a crouton that adds so much to a salad, isn’t there?

My latest find is Tofu Croutons in a Kale Salad with Cherries and Walnuts. It’s from a new paperback cookbook called “Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life,” by Corinne Trang (2016; American Diabetes Association; $14.95).

Kale Salad with Cherries, Walnuts and Tofu Croutons by Corinne TrangAh…kale salad. Let me count the ways I love thee.

(This one is vegan, vegetarian, dairy-free, gluten-free, low-sodium and if you need to leave the nuts out, it will be nut-free. Tweak it to suit your own dietary issues if you need to.)

Kale Salad with Cherries, Walnuts and Tofu Croutons

Yield: Serves 8.

Kale Salad with Cherries, Walnuts and Tofu Croutons

Tofu croutons -- crispy on the outside and soft and tender inside -- are a perfect counterpoint to the verdant kale with its sweet cherries and crunchy walnuts. An Asian-inflected dressing completes the dish.

Ingredients

  • 4 tablespoons grapeseed oil, divided use
  • 1 pound firm tofu, cut into bite-sized cubes (about 3/4 inch)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (“lite” soy sauce)
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or other hot sauce (optional)
  • 1 tablespoon dark sesame oil
  • 1 bunch kale, ribs removed, leaves julienned
  • 1/3 cup dried tart cherries
  • 1/3 cup chopped raw or dry-roasted unsalted walnuts

Directions

  1. In a large nonstick skillet over medium heat, add 2 tablespoons grapeseed oil. Keeping the tofu cubes separated, pan-fry them until golden on all sides, about 5 minutes total. Drain on a paper towel-lined plate and set aside.
  2. In a medium to large bowl, whisk together the vinegar, soy, ginger, and Sriracha until well combined. Whisk in the sesame oil and remaining grapeseed oil. Add the kale, toss well, and let stand for 15-20 minutes.
  3. Serve in shallow salad bowls or on plates, garnished with dried cherries and walnuts and crispy tofu.
  4. Serves 8.

Notes

Recipe source: "Switch It Up," ©2017 by Corinne Trang. Reprinted with permission from The American Diabetes Association. Switch It Up is available at ShopDiabetes.org, in bookstores nationwide, Food Photography: Corinne Trang

EXCHANGES / CHOICES 1/2 Carbohydrate 1 Protein, medium fat 2 Fat

Calories 190 Calories from Fat 125 Total Fat 14.0 g Saturated Fat 1.7 g Trans Fat 0.0 g Cholesterol 0 mg Sodium 90 mg Potassium 315 mg Total Carbohydrate 11 g Dietary Fiber 2 g Sugars 8 g Protein 7 g Phosphorus 160 mg

https://www.shockinglydelicious.com/tofu-croutons-on-kale-salad-with-cherries-walnuts/

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board

Tofu Croutons on Kale Salad with Cherries and Walnuts

A note about tofu from the author

Selecting tofu can be confusing. There are two basic readily available types: “silken,” which is smooth like custard, and regular, which tends to be a bit grainy in texture. Each has its use. For example, the silken type is used in the popular Japanese miso soup. The Chinese most often use the regular grainy tofu for braising or frying. Within those two categories, there are subcategories such as “soft,” “medium-firm,” “firm,” and “extra-firm.” The firmer the tofu, the higher the fat content. Tofu croutons are a great source of protein. Here I use the dense regular, grainy-textured, firm tofu to make the croutons. For a healthy version of crispy tofu, pan-fry it in a nonstick skillet, keeping the oil down to a minimum. And, if you prefer, you can skip pan-crisping the tofu and simply add it to the salad fresh from the container, after draining it thoroughly. Also, unless a recipe specifically calls for “silken” tofu, you can assume that it calls for the regular type.

Disclosure: The publisher sent a copy of the book for review. 

 

 

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{ 23 comments… read them below or add one }

Kimberly @ The Daring Gourmet January 18, 2018 at 8:16 pm

That sounds delicious, love these ingredients!

Reply

Amanda January 18, 2018 at 6:21 pm

OMG those croutons are driving me crazy! 🙂

Reply

Dorothy Reinhold January 19, 2018 at 9:25 am

Amanda,
In a good way, I hope!

Reply

Sabrina January 18, 2018 at 5:32 pm

This would be great to serve at a dinner party! So pretty!

Reply

Jen January 18, 2018 at 5:31 pm

Kale has been my jam for a while now so this is perfect for me!

Reply

Paula - bell'alimento January 18, 2018 at 3:14 pm

What a great idea to make croutons out of tofu!

Reply

Agness of Run Agness Run May 6, 2017 at 7:59 am

I love this salad, Dorothy! So mouth-watering and palatable!

Reply

Dorothy Reinhold May 7, 2017 at 6:48 am

Agness,
Mouth-watering is right!

Reply

Cookin Canuck April 24, 2017 at 7:02 am

What a pretty salad! I don’t use tofu enough in my vegetarian meals, but that needs to change.

Reply

Krista April 24, 2017 at 5:03 am

This looks amazing! I cannot wait to try it! Love the Tofu croutons!

Reply

Matthew Cetta April 23, 2017 at 9:25 am

I love fried tofu! I’m trying to eat healthy and that is the key to an awesome salad!

Reply

Catalina April 22, 2017 at 12:23 pm

This is on my next to do list! Can’t wait to try it!

Reply

carrie @ frugal foodie mama April 22, 2017 at 6:01 am

Tofu croutons?? Those sound amazing! How clever. 🙂

Reply

Katerina @ diethood .com April 22, 2017 at 2:07 am

I LOVE this salad!! And those croutons YUM!!

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Jennifer April 21, 2017 at 1:14 pm

Such a great idea! Can’t wait to try it!

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Sandi G April 19, 2017 at 4:24 pm

I struggle with getting tofu crispy…you did a great job on this. Looks delish!

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Catalina @ Peas & Peonies April 19, 2017 at 10:45 am

I love the idea of tofu croutons for a salad!

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Cathy@LemonTreeDwelling April 18, 2017 at 6:55 pm

I love everything about this salad….and those CROUTONS!

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Erin @ The Speckled Palate April 18, 2017 at 5:43 pm

Creative croutons! Loving this idea so much and this salad, too!

Reply

Meghan @ Cake 'n Knife April 18, 2017 at 4:05 pm

Tofu croutons are such a genius idea!

Reply

Dorothy Reinhold April 18, 2017 at 4:15 pm

Meghan,
They make it a main-dish salad!

Reply

Jen April 18, 2017 at 3:17 pm

Thanks for taking the intimidation out of tofu shopping! Can’t wait to try this salad!!

Reply

Delaney | Melanie Makes April 18, 2017 at 2:43 pm

This salad looks so delicious!

Reply

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