Running on Real Food · by Deryn Macey★ 5.0 (4)
Tofu Kale Salad
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 50%
CARBS 25G26% OF CAL
8G FIBER7G OTHER9G TOTAL SUGAR
FAT 21G49% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, garlicky tofu tossed with fresh kale, broccoli, and vegetables in a creamy peanut sauce. Hearty, flavorful, and entirely plant-based.
mainamericansaladbowltofu🌀 blender🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup light coconut milk
- 1/4 cup natural peanut butter (75 g )
- 2.5 tbsp soy sauce or gluten-free tamari
- 2 tsp sriracha sauce
- 2 tsp rice wine vinegar
- 1 tbsp maple syrup
- 5 cloves garlic
- 1/2 tsp sea salt
- 350 g package firm or extra-firm tofu
- 2 tsp garlic powder
- 1/2 tsp each salt and pepper
- 4 cups finely chopped kale
- 1/2 tsp olive oil to massage kale
- 2 red bell peppers (thinly sliced)
- 3 cups chopped fresh broccoli
- 1 cup grated carrot
- 4 tbsp finely chopped scallions (optional for garnish)
- 4 tbsp peanuts or cashews (optional for garnish)
- finely chopped fresh cilantro (optional for garnich)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 50%
CARBS 25G26% OF CAL
8G FIBER7G OTHER9G TOTAL SUGAR
FAT 21G49% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1032mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 710mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1032MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.