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Kale, Grapefruit and Hazelnut Salad With Tofu Croutons

Rated : 
 by 30 people
Makes: 4 servings Prep 20 mins Cook 40 mins View Nutrition Facts


  • 1 Ruby Red grapefruit
  • 1/2 small red onion, thinly sliced
  • Nonstick cooking spray
  • 1 14 ounce block extra-firm tofu
  • 1 bunch kale (about 8 ounces), center stems and ribs removed, thinly sliced
  • 1/4 cup  hazelnuts, roughly chopped
  • 2 tablespoons  extra-virgin olive oil
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 1 ounce  pecorino Romano, shaved (about 1/4 cup)


1. Preheat the oven to 400 degrees . Remove peel and pith from grapefruit. Working over a small bowl to collect juice, carve out segments from between membranes; set segments aside. Toss onion with 2 tablespoons grapefruit juice; set aside to soften.

2. Lightly coat a rimmed baking sheet with cooking spray. Pat tofu dry with paper towels, then slice into 1/2-inch cubes; pat cubes dry with more paper towels. Arrange tofu in a single layer on baking sheet and lightly coat with cooking spray; bake until golden and crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool.

3. In a large bowl, gently toss together tofu, grapefruit segments, grapefruit juice and onion mixture, kale, hazelnuts, oil, salt and pepper until well combined. Top with pecorino Romano.

Kale, Grapefruit and Hazelnut Salad With Tofu Croutons
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What do you think? Rate this recipe!

Genrejoyce wrote:

Used pine nuts instead of hazel, used two grapefruit and added lemon pepper. Delicious. tofu takes an extra 8 minutes. flip to brown on all sides for more yummy crisp

9/16/2013 06:19:24 PM Report Abuse

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