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5 from 1 vote

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.
Prep Time20 mins
Cook Time43 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 348kcal


For the Tofu

  • 7-8 oz extra firm tofu or about 1/2 block
  • 3 Tbs lemon juice
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1 tsp dried rubbed sage
  • 1/2 tsp dried oregano

For the salad:

  • 1 bunch fresh kale about 6 large stems, roughly 6-8 cups if chopped
  • 1/2 cup raw pecans
  • 1/2 cup dried cranberries mine were sweetened1/2 cup French fried onions (check ingredient list to ensure vegan variety)
  • 1/2 large bell pepper julienned (about 1/2 cup cut)

For the dressing:

  • 1/2 cup raw cashews
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 1/2 cup water
  • 1 tablespoon nutritional yeast flakes
  • 1 1/2 tablespoons maple syrup
  • 1 clove garlic
  • 1 tsp onion powder
  • 1/2-3/4 tsp salt (or to taste. I used 3/4 teaspoon.)


  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkle chopped pecans, dried cranberries, bell pepper, and French fried onions over the top of kale, and serve.
  • 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!


Calories: 348kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sodium: 416mg | Potassium: 288mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1260IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg