Meatless Monday: Kale & Tofu Salad with Peanut Butter Dressing

There are salads you eat because you feel like you should…

And then there are salads you genuinely crave.

This one absolutely belongs in the second category.

The first time I made this Kale & Tofu Salad with Peanut Butter Dressing, I wasn’t expecting it to become one of those meals I’d immediately want again the next day. But somewhere between the crispy tofu, crunchy cabbage, fresh lime, and creamy peanut dressing with just enough chili heat, it crossed the line from “healthy lunch” into something much more exciting.

That’s what I love most about globally inspired, plant-forward cooking:
when texture, acidity, richness, freshness, and heat all come together, vegetables stop feeling like a side note and become the main event.

Every bite of this salad does something different.

The kale brings earthiness and structure. Purple cabbage adds crunch and color. Sweet bell pepper and carrot brighten everything up, while the golden tofu creates warmth and richness that makes the whole bowl feel satisfying rather than overly light.

But honestly? The peanut butter dressing steals the show.

Creamy peanut butter blended with coconut milk, soy sauce, lime juice, vinegar, honey, and chili flakes creates this salty-sweet-spicy balance that tastes restaurant-worthy with very little effort.

It clings to every leaf and vegetable in the best way possible.

And once that crispy tofu hits the top of the salad?
That’s the moment it all comes together.

As someone who genuinely loves trying new flavors and finding creative ways to make nourishing meals feel exciting, this is exactly the kind of recipe I come back to repeatedly.

It’s vibrant. Unexpected. Comforting. Fresh.

And it proves salads can absolutely be the most exciting thing on the table.

Kale & Tofu Salad with Peanut Butter Dressing

For the Salad

14 oz. (400g) natural tofu
3 cups (90g) kale, chopped
1 cup (100g) purple cabbage, shredded
1 red bell pepper, chopped
⅔ cup (30g) carrot, grated
1 tbsp coconut oil

For the Peanut Butter Dressing

3 tbsp peanut butter
2 tbsp coconut milk
1 tbsp rice vinegar
1 tbsp honey
1 tbsp soy sauce
Juice of ½ lime
½ tsp chili flakes
1–2 tbsp water

Directions

Press the tofu
Wrap the tofu in a clean kitchen towel.
Place something heavy on top and allow it to press for several minutes to remove excess moisture.

Prepare the vegetables
In a large salad bowl, combine:
chopped kale
shredded purple cabbage
grated carrot
chopped red bell pepper
Toss lightly.

Make the dressing
In a small bowl, whisk together:
peanut butter
coconut milk
rice vinegar
honey
soy sauce
lime juice
chili flakes
water
Mix until smooth and creamy.

Cook the tofu
Heat coconut oil in a frying pan over medium-high heat.
Slice tofu into strips and season with salt and pepper.
Cook for about 5 minutes per side, until golden brown and crisp.

Assemble the salad
Divide the salad mixture between bowls.
Top with crispy tofu and drizzle generously with peanut butter dressing.
Finish with freshly ground black pepper if desired.
Makes 4 servings.

Nutrition Facts

Calories per serving: 195
Fats per serving: 11 grams
Protein per serving: 13 grams
Carbohydrates per serving: 15 grams

This recipe is taken from our Eat Lean: Low Carb Delights cookbook featuring 40 flavorful recipes for a vibrant lifestyle.

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