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Kale, Grapefruit and Hazelnut Salad With Tofu Croutons

Kale, Grapefruit and Hazelnut Salad With Tofu Croutons

Nutrition Facts
  • cal. (kcal) 288
Kale, Grapefruit and Hazelnut Salad with Tofu Croutons
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 40 mins
  • Carb Grams Per Serving: 19


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 288 cal., 3 g total fat 346 mg sodium, 19 g carb. (4 g fiber), 15 g pro.