Pan-Fried Tofu and Charred Pineapple Salad

This was my first Spring seasonal salad. As the weather warms up, I want to start incorporating fresh, warm weather seasonal ingredients. I also love salads so this was a win/win. I used pineapple and tropical nuts to liven up this colorful and lively salad.

Pan-Seared Tofu with Charred Pineapple Salad


What You’ll Need:

  • 1/4 of a block of firm organic tofu, cubed
  • 5-6 full leaves of kale, chopped
  • 1 medium-sized carrot, slivered*
  • 1 cup of fresh or frozen pineapple pieces
  • 1/8 cup of macadamia nuts
  • 1/8 cup of almonds
  • 3 tablespoons red wine or balsamic vinegar
  • salt and pepper to taste
  • 5 tablespoons of olive oil


What to Do:

  1. Heat a skillet on medium heat with 2 tablespoon of olive oil.
  2. Once oil is hot, add cubed tofu and pan-fry for 7-8 minutes, or until cubes are golden brown.
  3. Remove tofu from skillet, and lay on a dry cloth to remove excess oil (if desired). Place slivered carrots in oil and reduce heat to low.
  4. Saute carrots for approximately 2-3 minutes, leaving them crisp.
  5.  Set carrots and tofu aside.
  6. Heat remaining tablespoon of oil in skillet on low-medium heat.
  7. Once hot, add pineapple pieces and saute until a nice char forms on the pieces, being sure to stir consistently so that the pieces don’t burn.
  8. Place kale, carrot slivers, macadamia nuts, almonds and tofu in a large mixing bowl.
  9. Add vinegar and remaining 2 tablespoons of olive oil and toss salad to mix dressing and add salt and pepper to taste.
  10. Transfer salad to serving bowl and top with charred pineapple. Bon appetit!


* I used a vegetable peeler to sliver the carrot but use whatever kitchen tool works best for you or whatever you have at your disposal to achieve carrot slivers.



Date posted on Instagram: 5/12/18