Chopped Kale Salad with Sweet Chili Almond Dressing

This Chopped Kale Salad is served with marinated tofu and a delicious creamy sweet chili almond dressing. Easy to assemble and great to meal prep in advance.

Before becoming a dietitian, I was a dietetic intern. That meant, I wasn’t paid, but I was still expected to feed myself. I was fortunate enough to have savings and a place very close to an Aldi. I bought a lot of things in bulk and prioritized foods that would last in the fridge. Did foods repeat? Of course. Especially meals I knew that were reliable. This chopped kale salad was one of those meals!

Luckily, I never really got tired of it and I find myself going back to it a lot in the summer. I’d prep the salad, tofu and sauce in separate containers, then assemble my lunch the night before or morning of. Reliable as always and something I looked forward to enjoying.

Why You’ll Love This Chopped Kale Salad

• High in protein. Using a combination of the tofu, quinoa and almond butter helps make this meal higher in plant-protein, which will help keep you feeling satisfied after eating.
• Stores well in the fridge. Because of the nature of the ingredients, this whole meal can be prepped in advance and last you throughout your work week.
• Naturally gluten-free. Using a wheat-free tamari helps keep this entire meal gluten-free.

Key Ingredients and Substitutions

• Kale: You can use any variety of kale that you enjoy, but I personally went with classic curly kale. The nice thing about kale is that it is hearty, so it will last a long time in the fridge.
• Quinoa: You can save time and purchase frozen quinoa that you can reheat in the microwave. You can also swap quinoa for some wild rice, crispy rice or farro.
• Cabbage: Green or red cabbage works really well. Feel free to swap with a different green or use an equal amount of kale to replace it.
• Sugar Snap Peas: Can be swapped for a number of hearty vegetables like green beans, broccoli, or even edamame if you want a boost in protein.
• Bell Pepper: Any color bell pepper can work.
• Almond Butter: If dealing with an almond allergy, swap the almond butter for peanut butter, sunflower seed butter or tahini.
• Miso Paste: I recommend yellow or white miso paste. You can also swap for more soy sauce or coconut aminos to taste.
• Sweet Chili Sauce: Helps balance the saltiness of the the miso. You can also use maple syrup along with some sambal oelek.
• Citrus: I used a combination of lemon and lime to marinade the tofu. You can stick to one variety if preferred.
• Tofu: I recommend pressed extra firm tofu. You can also freeze your tofu in advance for a chewier texture as well.
• Tamari: You can use soy sauce. Using a wheat-free tamari or coconut aminos will help keep the recipe gluten-free.

How to Make A Chopped Kale Salad

Prepare the Tofu Skewers. To a large bowl or container, add the nutritional yeast, soy sauce, oil, lime juice, lemon juice, thyme and coriander then whisk to combine. Cut the pressed tofu into equal sized cubes then add the cubes to the marinade and toss to coat. Allow to marinade for 10-15 minutes, tossing the cubes occasionally.

Prepare the Chopped Kale Salad. Cook the quinoa according to package instructions then set aside. Add the chopped kale to a large mixing bowl with the tamari, sesame oil, and rice wine vinegar. With clean hands, rub the ingredients into the kale until it starts to soften and shrink in size. Once to your liking add the cabbage, bell pepper, sugar snap peas, scallions and herbs then toss to evenly mix together.

Cook the Tofu Skewers. Heat up a non-stick pan or grill pan and coat with a little oil as needed. If using skewers, thread the tofu onto the skewers and reserve the marinade. When the pan is hot, add the tofu and allow to cook undisturbed for 4-5 minutes or until golden marks start to appear on the tofu. Flip the skewer and brush the cooked side with more of the marinade and cook for an additional 4-5 minutes or until golden. Before removing the tofu from the pan, brush the tofu with more of the marinade and set aside.

Mix the Sweet Chili Almond Butter Dressing. Add the almond butter, sweet chili sauce, miso paste, tamari, and rice wine vinegar. Use the back of a spoon to mash the miso paste into the other ingredients. Add the water then whisk together until smooth. If the sauce is too thick, add a tablespoon of water at a time when whisking until the sauce is at your desired consistency.

Assemble the Bowls. Serve a portion of the kale salad and top with the tofu skewers. Drizzle the bowl with the almond butter dressing and top with additional crunchy ingredients as desired before serving.

Expert Tips

• Change up the vegetables. You can change up or leave out any vegetables you don’t like. For example, if you are nota fan of sugar snap peas, leave them out or swap for more bell pepper or edamame.
• Press your tofu. This will improve the texture of the tofu and also allow more flavor to get in when marinated.
• Use a different protein. If tofu isn’t your thing, try this with crispy roasted chickpeas or baked seitan.
• If you have a nut allergy, swap the almond butter for sunflower seed butter or tahini.

Frequently Asked Questions

Balance Your Meal

To a large bowl, spoon in some of the kale salad then top with the tofu skewers. When ready to serve, drizzle on as much of the sweet chili almond sauce as you like.

For some added crunch, feel free to top with some chopped almonds or sesame seeds. You can also add additional protein by adding a sprinkle of hemp hearts or pepitas.

More Nourishing Summer Meals to Try

• Zesty Black Bean Rice Bowl with Lime Basil Sauce
• Mango Chickpea Salad
• Skillet Charred Corn and Edamame Salad
• Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
• Sticky Miso Tofu

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★ Catherine

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