Print

Creamy Ranch Kale Salad with Buffalo Tofu

A hearty kale salad with crisp bell pepper, spicy buffalo tofu, crunchy almonds, and topped with creamy vegan ranch dressing.

Course Salad
Cuisine gluten-free, grain-free, refined sugar-free, vegan, vegetarian
Keyword buffalo tofu salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Total Yield 4 servings
Calories Per Serving 259 kcal
Author Yup, it's Vegan

Ingredients

For the baked buffalo tofu:

  • 16 oz extra-firm tofu drained
  • cooking oil
  • 3 tbsp cayenne pepper hot sauce divided
  • 1 tsp maple syrup

For the creamy ranch kale salad:

  • 1 lb lacinato kale cut into thin strips or chopped small (1 large bunch)
  • 1 tbsp kosher salt
  • 1 cup white vinegar
  • 1/2 lb baby spinach cut into thin strips or chopped small
  • 1/4 cup sliced toasted almonds (or to taste)
  • 1 to 2 ribs celery thinly sliced
  • 1 red bell pepper cut into thin strips
  • pomegranate arils (optional, for garnish)
  • buffalo tofu (recipe above)
  • avocado ranch dressing

Instructions

To prepare the baked buffalo tofu:

  1. Press the tofu for 30 minutes, using a tofu press or by wrapping it in a thick towel and stacking it with heavy objects.
  2. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat, then spray it lightly with cooking oil. Cut the tofu into cubes and toss them with 1 tablespoon of hot sauce.
  3. Line the tofu on the baking sheet, and spray the top of the tofu lightly with cooking oil. Bake the tofu for about 30 minutes, flipping halfway through, or until firm and lightly crisp.
  4. Toss the baked tofu with the other 2 tablespoons hot sauce and the maple syrup.

To prepare the creamy ranch kale salad:

  1. Meanwhile, place the chopped kale in a large bowl and sprinkle the kosher salt over it. Pour the white vinegar over the salted kale, and add hot water to cover. Allow the kale to soak for 30 to 60 minutes.

  2. Rinse the kale well, and pat or spin it dry. Toss it together with the spinach, almonds, celery, bell pepper, pomegranate, and baked tofu cubes. Dress to serve with ranch dressing.
  3. Store leftover salad separately from the dressing.

Recipe Notes

Nutrition facts exclude dressing.

Nutrition Facts
Creamy Ranch Kale Salad with Buffalo Tofu
Amount Per Serving (1 fourth recipe)
Calories 259 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 582mg 24%
Potassium 2072mg 59%
Total Carbohydrates 29g 10%
Dietary Fiber 9g 36%
Sugars 9g
Protein 20g 40%
Vitamin A 727%
Vitamin C 359%
Calcium 57%
Iron 56%
* Percent Daily Values are based on a 2000 calorie diet.