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Tofu, kale, apples, green onions, and cranberries on a white plate

Tofu Salad

This Tofu Salad is full of delicious fall flavors! Packed with apples, quinoa, dried cranberries, and the bitter bite of kale, add your favorite dressing or use coconut aminos to keep it gluten free!
Course Main Course, Salad
Cuisine American
Keyword tofu salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 people
Calories 2384kcal
Author Cindy Gordon | Vegetarian Mamma


  • Tofu press
  • Knife
  • Skillet
  • Mixing bowl


  • 1 block extra firm tofu
  • 2 tablespoons oil
  • 6 cups kale massaged and diced
  • 2 cups quinoa cooked
  • 1 cup apples diced
  • 1 cup green onions sliced
  • 1 cup dried cranberries
  • Coconut aminos


  • Remove tofu from its package and drain.
  • Place tofu block into tofu press, turning the knobs tighter every 3 to 4 minutes, for about 12 minutes.
  • Remove from press and cut tofu into bite-sized cubes.
  • Put oil in a medium-sized skillet over medium heat and add tofu to pan.
  • Fry the tofu for 3 to 4 minutes on each side until all tofu bites are golden brown.
  • Put kale into a bowl and massage it.
  • Add cooked quinoa to the kale.
  • Add apples, green onions, and dried cranberries to bowl with kale and quinoa.
  • Season with your favorite salad dressing or coconut aminos.


Calories: 2384kcal | Carbohydrates: 386g | Protein: 97g | Fat: 62g | Saturated Fat: 6g | Sodium: 440mg | Potassium: 4956mg | Fiber: 37g | Sugar: 98g | Vitamin A: 41224IU | Vitamin C: 507mg | Calcium: 970mg | Iron: 28mg