Tofu Salad + Kale Chips

Okay: I know tofu salad sounds lame. But a) it’s not, and b) there’s nothing else to call it! This is basically a merge of two classic deli salads, tuna salad and potato salad, but with an important: There is no mayonnaise in it.


Now, my dad was a master mayo maker when I was growing up, and let me tell you, once you have had Dad’s homemade, all other mayo is revolting in comparison.  Traditional mayo contains eggs, but I’m still attached to the idea of making your own sauce to toss in with deli-style salads, so I made a double batch of this nice sauce below and used half of it to make kale chips, and the other half to make an exceptionally filling and satisfying tofu salad.


And the kale chips? Reese said they were the best I’d ever made. Flavorful, crunchy, and simple.


Of course, you can make a half-recipe of the sauce if you like and make either the chips or the tofu salad, but making twice as much sauce is just as easy, and you have a lot more to show for your efforts at the end if you double up and double-purpose!


Sour cashew crème and onion sauce

(single recipe below; double everything to make both chips + salad)


  • ½ cup cashews, soaked 1 hour and drained
  • 1½ Tbsp apple cider vinegar
  • 1 Tbsp onion powder
  • ¼ tsp garlic powder
  • Salt + pepper to taste
  • 1/3 cup water


  • Combine all ingredients in a blender and blend until smooth


For the tofu salad


  • 1 recipe Sour Cashew Crème
  • 1 block extra-firm tofu (I find Wildwood’s sprouted kind easiest to digest)
  • Juice of ½ lemon
  • ¼ cup green pimiento-stuffed olives, chopped
  • 3-4 stalks celery, chopped
  • ½ tsp celery seed
  • Salt + pepper to taste


  1. Do either step 2 or step 3. The point of either step is to remove excess moisture from the tofu.
  2. Freeze your tofu and then thaw/ press: Set up a metal rack or colander with a paper towel on top, set your frozen block of tofu on top, then put another paper towel on the tofu, then a pot filled with heavy things. Then cut into ½ inch cubes. OR…
  3. Press the tofu by setting up said metal rack or colander with a paper towel on top, then your block of tofu on top, then put another paper towel on the tofu, then a pot filled with heavy things, then but the tofu into  ½ inch cubes, then steam for about 10 minutes.
  4. Once you have your cubed tofu, combine the ingredients in a bowl and season to taste. You can also add chopped fresh parsley, tarragon, scallions, red onions, or relish, if you happen to like it (I hate it– sorry, relish!).
  5. Enjoy over salad, in a wrap, or on a sandwich.


For the kale chips


  • 1 recipe Sour Cashew Crème
  • 1 pound curly green kale, washed, dried, destemmed, and chopped into bite-sized pieces


  1. Massage the sauce into the kale in a medium bowl.
  2. Turn kale out onto 4 dehydrator sheets lined with mesh sheets and dehydrate at 115º 6-8 hours, or until crispy. OR…
  3. If you don’t have a dehydrator, turn kale onto 2 baking sheets lined with parchment and bake at 300º for about 45 minutes.



1 Comment

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One response to “Tofu Salad + Kale Chips

  1. Elvis

    Why thank you. And that cashew sauce sounds wonderful.

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