Honey Mustard Kale Salad with Spicy Tofu Recipe Pan

Name: Honey Mustard Kale Salad with Spicy Tofu Recipe Pania
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brick extra firm Tofu; 4 cup chopped Kale; 2 Granny Smith Apples, sliced into matchbook strips; 1 Shallot, minced; 3 tablespoons Braggs Apple Cider Vinegar; 4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu); 3 tablespoons Dijon Mustard; 2 tablespoons Honey (try Star Thistle Honey at Sur La Table); Zest of 1 Lemon; 2 tablespoons 5 Spice Powder; 1 teaspoon Kosher Salt; 1 teaspoon ground Ginger; 1 teaspoon ground Coriander; 1/2 teaspoon ground White Pepper

Servings: persons

1 brick extra firm Tofu
4 cup chopped Kale
2 Granny Smith Apples, sliced into matchbook strips
1 Shallot, minced
3 tablespoons Braggs Apple Cider Vinegar
4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu)
3 tablespoons Dijon Mustard
2 tablespoons Honey (try Star Thistle Honey at Sur La Table)
Zest of 1 Lemon
2 tablespoons 5 Spice Powder
1 teaspoon Kosher Salt
1 teaspoon ground Ginger
1 teaspoon ground Coriander
1/2 teaspoon ground White Pepper

1
Tofu Press Tofu in TofuXpress for 2-3 hours, or overnight.
2
Slice Tofu lengthwise, then place back into TofuXpress and using the TofuXpress cutter, cut brick into 24 even squares.
3
In a medium size bowl, blend Five Spice Powder, Salt, Ginger, Coriander and Pepper.
4
Add Tofu Squares and stir to coat evenly with spice rub.
5
Salad Toss Kale and Apples together in a large mixing bowl.
6
Set aside.
7
Honey Mustard Dressing In a small mixing bowl, combine Shallot, Apple Cider Vinegar, 3 tablespoons Olive Oil, Dijon Mustard, Honey, and Lemon.
8
Add to Salad and coat to evenly distribute.
9
Set aside.
10
Heat a skillet (preferably a ribbed fry pan to create skillet lines) on medium high heat.
11
Brush pan with the remaining 1 tablespoon oil.
12
Place Tofu squares into pan and sear.
13
Flip when browned.
14
When both sides are browned, remove from heat.
15
Place atop Salad.
16
Serve.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 brick extra firm Tofu, 4 cup chopped Kale, 2 Granny Smith Apples, sliced into matchbook strips, 1 Shallot, minced, and more.

Yes, Honey Mustard Kale Salad with Spicy Tofu Recipe Pania falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Honey Mustard Kale Salad with Spicy Tofu Recipe Pania

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions