about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Sesame Kale & Tofu Salad.

I don’t know about you, but after the festivities of last week, I’m starting to think I might actually smell like pumpkin pie spice.

With the holiday behind me, I’m feeling extra motivated to eat a lot of fresh and healthy food this week.  To me, nothing screams “health food” more than a salad full of greens.

I’m actually not a big fan of cooked kale.  Tragic, right?  I eat cooked greens because I know they are good for me, but I always turn my nose up just a little bit.  Sort of like a little kid questioning what mom is making for dinner.  Except that I am mom now, so the battle is really only between me and my willpower.

This raw kale salad is totally different though. 

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The sesame flavor is incredible, and I love the bright color and delicious crunch from the cabbage.  Veggies, protein, and good fats from the dressing – this salad is a nutritional powerhouse, and just what I needed to feel healthy and refreshed this week.

Sesame Kale and Tofu Salad

by Emily Malone

Prep Time: 1 hour

Ingredients (4 servings)

  • 1 bunch kale
  • 1/2 head red cabbage
  • 1 block firm or extra-firm tofu
  • 1/4 cup sesame oil
  • 1 tablespoon tahini
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or liquid aminos
  • 2 tablespoons orange juice
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon kosher salt (plus more to taste)


Using a tofu press or a few heavy cookbooks, press and drain a block of firm or extra firm tofu.

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In the meantime, wash kale and remove greens from stems. Rip into bite sized pieces and add to a large mixing bowl.

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Cut head of red cabbage in half and slice very thinly with a knife or a mandolin. Be careful!

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In a separate bowl, combine sesame oil, tahini, soy sauce, rice vinegar, and orange juice and whisk until well combined.

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Pour dressing over the salad and prepare to get messy. Roll up your sleeves and using both hands, work the dressing into the greens and cabbage. You want to toss and squeeze the greens gently until they begin to wilt a bit and absorb the dressing.

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Once the salad seems to have wilted and marinated a bit (probably 3 to 5 minutes of tossing), go ahead and cube your tofu into bite sized pieces and add to the salad. Sprinkle a tablespoon of sesame seeds on top, and season to taste with salt.

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The salad will taste best if you allow it to sit for at least 30 minutes at room temperature, and better if you give it longer.

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Serve by itself as a salad, or as an accompaniment to something like a big steaming bowl of brown rice!

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This salad is both healthy and filling, and absolutely delicious. 

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For baby-related posts, check out this week’s Babble

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54 Comments so far
Leave a comment

kristen     at 11:35 am

Ive been making kale caesar salads lately and they are so filling and make me feel better, especially after Thanksgiving.


Rebecca     at 11:54 am

This looks SO good!! I can’t wait to make it!


Katie (Sweet Tater)     at 7:13 pm

i want this immediately, please.


mi-an d.     at 9:53 pm

i’ve made kale salad before using bragg’s and rice vinegar as dressing…so def going to try this recipe as they flavors are def my faves!! and the ingredients!!


Fran@ Broken Cookies Don't Count     at 6:22 am

That’s so different and it looks really good!


carrie     at 7:59 am

Thanks for this recipe! I just made the kale salad part and am letting it sit for a little bit to marinate. I am going to sear some tofu to go with it. I don’t think I would love un-cooked tofu. I love the dressing and how it has some heat in it! It’s perfect for detoxing after Thanksgiving!


Emily Malone Reply:

Hope you liked it! :)


fluke     at 3:51 pm

This looks SO good! So making this ASAP! Red cabbage is a favorite of mine!


sugar fluke » breadcrumbs 2     at 10:36 pm

[…] Sesame Kale Tofu Salad. Doesn’t that just sound yummy?! Wait, do you even know what kale is? It’s okay, most people don’t. It’s delicious. Go buy some and make this salad. If you don’t, don’t worry, I’ll let you know how it is. […]

Katie G     at 6:08 pm

I made this for dinner tonight and it was delicious! i’m glad i have some left over for lunch tomorrow! :)
I marinated the tofu in the dressing for a while and it’s the first time I can actually eat raw tofu! Thanks for the recipe!


courtney     at 9:39 am

just made this for lunch…it’s amazing! My husband agrees! Thanks!


Jen     at 10:56 am

hey emily! thanks for the recipe! how long will the dressing keep in the fridge? and can it be frozen for future use? thanks!


Emily Malone Reply:

Up to 7 days in the fridge (although it will separate so you’ll need to shake). Not sure about the freezer. My gut says no, but I’m not sure why…


Jen     at 11:05 am

one more question emily- does the 1/4 tsp of salt go in the dressing? it doesn’t say…. thank you!


Emily Malone Reply:

Just mixed into the salad (or the dressing) – either one! Sorry for the confusion!


Jen Reply:

thank you so much for answering reader comments i truly appreciate it as a learning cook!


Emily     at 7:10 pm

This is still absolutely the best salad ever. Every time I make it I think that I forgot how delicious it is!


Emily Malone Reply:

Yay! We love it too. :)


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