Creamy Kale & Tofu Salad with Crispy Quinoa

This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.

Prep Time
20 min
30 min


  • ½ bulb fennel, cored and thinly sliced
  • 5 tsp olive oil, divided
  • 3 tbsp grated Parmesan cheese, divided
  • 4 oz extra-firm organic tofu, drained and pressed to remove excess moisture (see tip), cut into 1-inch by ½-inch strips
  • 8 cups loosely packed baby kale
  • 2 cups grape tomatoes
  • 1 cup sliced English cucumber
  • 1 small avocado, peeled, pitted and cubed
  • ½ cup Russian Dressing, or to taste
  • ¼ cup Crispy Quinoa Topper


  1. Arrange an oven rack in top third of oven and preheat broiler to high.
  2. In a medium bowl, toss fennel with 2 tsp oil. Mist a large rimmed baking sheet with cooking spray. Spread fennel in a single layer on sheet and sprinkle with 1 tbsp cheese. Broil until browned and tender, 5 to 7 minutes. Transfer sheet to a wire rack and let cool slightly.
  3. In a large skillet on medium-high, heat remaining 1 tbsp oil. Add tofu, in batches, and cook, turning halfway through, until browned and crispy, 1 to 2 minutes. Remove from heat and cover to keep warm.
  4. In a large bowl, combine kale, tomatoes, cucumber and avocado. Drizzle Russian Dressing dressing over top and toss gently to coat. Divide among plates; top each with Crispy Quinoa Topper, tofu and fennel. Sprinkle with remaining 2 tbsp cheese.

Tip: Pressing the water out of your tofu is optional but recommended to get it extra crispy. On a plate lined with paper towels, place tofu block. Cover with more paper towels then place a clean cutting board or plate over top. Place a heavy object, like a book, over the board to weigh it down. Drain every half hour until no water remains. Slice as directed.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 273
  • Carbohydrate Content 16 g
  • Cholesterol Content 7 mg
  • Fat Content 21 g
  • Fiber Content 8 g
  • Protein Content 9 g
  • Saturated Fat Content 4 g
  • Sodium Content 268 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 5.5 g