Fall Kale Salad with Crispy Tofu (Gluten-free, Vegan)

Summer is over, but gluten-free, vegan salads are not! This fresh and healthy Fall Kale Salad with Crispy Tofu will fuel your body while also making your meatless lunch delicious. It is the perfect mix of textures: creamy avocado, crispy umami tofu, fresh apples, crunchy pumpkin seeds, and sweet dried cranberries. The tangy turmeric dressing wakes those flavors up, making it very satisfying. Easy to assemble and prepare ahead, it will be your go-to meal when you need to fuel your body with good nutrients!

Why make Fall Kale Salad with Crispy Tofu for lunch?

Eat your greens: Kale is one of the most nutrient-dense greens available, making it a great option for feeling full while consuming plenty of vitamins in one meal. It contains vitamins A, C, and K, as well as lots of fiber.

Meatless option: Crispy tofu adds a satisfying crunch to the salad while delivering a plant- based source of protein. Marinated in a sweet-savory blend of gluten-free soy sauce, maple syrup, and balsamic vinegar, it creates a perfect umami balance.

Gluten-Free & Vegan: Even if you’re not vegan, sometimes you need a break from meat. This fall kale salad with Crispy Tofu is plant-based and gluten-free while being both delicious and nutritious.

Perfect for Meal Prep: This Fall Kale Salad with Crispy Tofu holds up well if you want to make it in advance, especially since kale doesn’t wilt easily. Combine the cubed avocado, sliced apples, and dressing together to prevent browning, then mix everything just before serving.

How to build the perfect Gluten Free, Vegan Fall Kale Salad with Crispy Tofu?

Salads can be good but also incredibly boring. Let’s avoid that by incorporating at least one element from each of the following categories. It’s the secret to perfect salads every time!

Greens: Kale is the base for this salad, but any greens can work, like arugula, baby spinach, or mixed greens. Kale is preferred because it’s packed with vitamins, fiber, and antioxidants.

Protein: Tofu is perhaps the most well-known plant-based protein. It’s perfect for vegetarians, vegans, or omnivores and will give you the protein boost needed to get through your day. Grated and baked, tofu becomes super crispy. In this recipe, it’s marinated in a delicious umami sauce, making it very addictive!

Sweetness: A touch of natural sweetness elevates the salad. It can come from maple syrup or honey in the dressing or, in our case, fruits. We’re using dried cranberries for their chewy texture and apples for a sweet-tart flavor.

Crunch: Crunch is essential, and in this recipe, it comes from pumpkin seeds (pepitas) and crispy tofu. These elements keep the salad interesting. You can also use nuts or roasted chickpeas to achieve this texture.

Creaminess: A creamy element rounds out the salad. Soft cheese like mozzarella or ricotta works well, but here, we’re using avocado. Perfectly ripe avocados can be cubed or sliced. If they’re too ripe, mash them and incorporate into the dressing.

Dressing: You want a good balance between acidity and fat. For this tangy vinaigrette, we’re using olive oil, apple cider vinegar, turmeric, ginger, garlic, and black pepper. This delicious mix adds anti- inflammatory and easy-to-digest properties to the meal.

How to Make Crispy Tofu?

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 
2. Grate firm tofu into small shreds for a unique crispy texture that mimics shredded cheese. In a bowl, whisk together gluten-free soy sauce, maple syrup, and balsamic vinegar. Pour the marinade over the grated tofu, ensuring it’s evenly coated. Spread the tofu on the baking sheet in a single layer. 

   

3. Bake for 15 minutes, stirring halfway through. The tofu should become crispy and golden brown with a slight caramelization from the maple syrup. 

   

4. Once the tofu is crispy and golden brown, remove it from the oven and allow it to cool for a minute or two. Top the salad with the crispy tofu and serve immediately. You’ll love the contrast of crunchy tofu with creamy avocado and crisp, sweet apple.

   

You can make a big batch of crispy tofu and keep it in the fridge for up to 5 days. It will stay crispy and can be sprinkled on soups, saucy or creamy dishes, and, of course, salads.

Make this fall salad you own

Don’t like tofu? You could swap the protein. Tempeh has a nuttier flavor and pairs well with the marinade. Roasted chickpeas with the same seasoning could be a snack on their own. Ground turkey or chicken could substitute the tofu; marinate the meat in the sauce before cooking in a hot pan with oil.

You can also experiment with different fruits and vegetables. Swap apples for pears or berries to boost the antioxidants in this dish. Use pomegranate seeds for a burst of tart sweetness.

Add roasted vegetables like beets or sweet potatoes and serve them warm. Sautéed mushrooms with garlic and olive oil can add a savory umami boost.