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Kale, Shiitake and Pear Salad with Tofu-Cashew Croutons

You’ve never had croutons like these—but they’re bound to become a favorite. This is a vegan-friendly recipe.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
737 calories per serving


> 2 pears
> 1 tbsp lemon juice
> 1 cup roasted unsalted cashews
> 1 (14 oz) pkg firm tofu
> 2 tbsp low - sodium soy sauce
> 2 tbsp whole wheat flour
> 1 yellow or orange bell pepper
> 1 red bell pepper
> 8 oz shiitake mushrooms
> 1/2 cup vegetable oil, divided
> 1/2 (5 oz) pkg baby kale
> 6 tbsp Taste of Inspirations® Sesame Ginger Dressing


Cut the pears lengthwise into quarters. Remove core and cut the pear quarters into slices and then into thin strips. Sprinkle the pear slices with the lemon juice to prevent them from browning.
In a food processor, grind the cashews coarsely. Drain the tofu, pat dry with paper towels and add to the food processor along with soy sauce, flour, and pepper to taste. Pulse to combine.
Cut the peppers into thin rings, discarding seeds. Cut the mushrooms into strips. Heat 2 tbsp oil in a large skillet or wok and fry the peppers and mushrooms 5 min. Transfer to a bowl and toss with 3 tbsp of the dressing. Season with pepper.
Wipe the wok clean and heat the remaining oil. Form small balls of the tofu mixture (about 2 tsp each) and fry 2 min., stirring to make sure all sides brown. Using a slotted spoon, transfer to paper towels to drain. Repeat with remaining tofu mixture.
Arrange the baby kale and pear slices on a platter and spoon over the pepper-shiitake mixture. Top with the tofu croutons and serve with the remaining vinaigrette.

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