Cranberry Pecan Kale Salad with Marinated Tofu

Crunchy, bright kale with toasted pecans, dried cranberries, marinated tofu, crispy fried onions, and a garlicky cashew maple dressing drizzled on top.


For the salad:

For the dressing:


  1. First, crumble tofu into a medium sized bowl. Add 3 Tbs lemon juice, 2 Tbs olive oil, 1/2 tsp salt, sage, and oregano to the tofu, mix well, and set aside.
  2. Next, place all dressing ingredients in a high speed blender, and blend on high until dressing is completely smooth. If you do not have a high-speed blender, you will want to soak your cashews for several hours prior to blender to create a smooth and creamy dressing. If you like your dressing a little runnier, add an extra tablespoon or two of water.
  3. Wash kale, and remove leaves from stems. Tear leaves into bite-sized pieces and place in a large bowl. Add tofu mixture to kale, and use your hands to gently massage tofu mixture into the kale.
  4. Place pecans in a dry skillet on medium-high heat, stirring frequently, for about 5 minutes–just until pecans are lightly toasted and fragrant. Remove pecans from skillet, and roughly chop.
  5. Sprinkle chopped pecans, dried cranberries, bell pepper, and French fried onions over the top of kale, and serve.
  6. Drizzle appropriate dressing amount onto individual salad servings, or serve separately aside kale salad.


This maple cashew dressing was inspired by a delicious cashew based salad dressing recipe shared by my friend Leslie Caza. Thanks, Leslie!