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Serving bowl filled with chopped kale quinoa salad and topped with grilled tofu skewers and almond butter dressing.

Chopped Kale Salad with Sweet Chili Almond Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegan


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.



Citrus Tofu Marinade

  • 1 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 1 tbsp avocado oil
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1/2 tsp dry thyme
  • 1/2 tsp ground coriander
  • 1, ~400g block extra firm tofu, pressed and drained

Chopped Kale Salad

  • 1 cup dry quinoa, rinsed
  • 4 cups curly kale, stems removed and finely chopped
  • 1 tbsp tamari
  • 2 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 cup red cabbage, shredded
  • 1 red bell pepper, diced
  • 1 cup sugar snap peas, trimmed and sliced on a bias
  • 2 scallions, thinly sliced
  • 1/4 cup mint leaves, finely chopped
  • 1/4 cup cilantro, finely chopped

Sweet Chili Almond Butter Sauce

  • 3 tbsp almond butter
  • 2 tbsp sweet chili sauce
  • 1 tsp yellow miso paste
  • 1 tsp tamari
  • 1 tsp rice wine vinegar
  • 34 tbsp cold water


  1. 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.
  2. 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, herbs and quinoa then toss to evenly mix together.
  3. 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.
  4. 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.
  5. 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.


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.