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This Kale & Shiitake Salad with Pear-Tofu-Cashew Croutons is a vibrant vegan dish packed with bold flavors and textures. Baby kale meets sautéed shiitake mushrooms for earthy umami depth, while sweet pear slices add freshness. Crunchy tofu-cashew croutons glazed with maple and tamari bring a protein boost, all tied together with a citrusy sesame-ginger dressing. Perfect as a light lunch, elegant starter, or healthy main course.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 310 kcal

Ingredients
  

For the Salad Base

  • 4 cups baby kale
  • 1 cup shiitake mushrooms sliced
  • 1 tsp sesame oil
  • Pinch of salt

For the Pear-Tofu-Cashew Croutons

  • 200 g firm tofu pressed and cubed
  • ¼ cup raw cashews roughly chopped
  • 1 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil

For the Dressing

  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp tamari
  • 1 tbsp fresh orange juice
  • ½ tsp grated ginger
  • ½ tsp maple syrup

For Topping

  • 1 ripe pear thinly sliced (fresh or lightly caramelized)
  • 1 tsp toasted sesame seeds
  • Microgreens for garnish optional

Instructions
 

Step 1: Prepare the Tofu-Cashew Croutons

  • Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
  • Toss tofu cubes and chopped cashews with tamari, maple syrup, and sesame oil until well coated.
  • Spread on the baking sheet and bake for 15–20 minutes, flipping halfway, until golden and crunchy.

Step 2: Cook the Shiitake Mushrooms

  • Heat 1 tsp sesame oil in a skillet over medium heat.
  • Add shiitake mushrooms and sauté for 3–4 minutes until tender and slightly caramelized.
  • Season with a pinch of salt.

Step 3: Make the Dressing

  • Whisk together sesame oil, rice vinegar, tamari, orange juice, ginger, and maple syrup in a small bowl until smooth.

Step 4: Assemble the Salad

  • Arrange baby kale on a platter or in bowls.
  • Top with shiitake mushrooms, pear slices, and tofu-cashew croutons.
  • Drizzle generously with sesame-ginger dressing.
  • Garnish with toasted sesame seeds and microgreens for extra crunch and color.

Notes

  • Pear Variation: For extra sweetness, caramelize pear slices in a splash of maple syrup before adding to the salad.
  • Nut-Free Option: Replace cashews with sunflower seeds or omit.
  • Meal Prep: Make croutons and dressing ahead; assemble salad just before serving for freshness.
  • Protein Boost: Add more tofu or a sprinkle of hemp seeds for extra protein.
Keyword cashew tofu bites, healthy plant-based salad, high-protein vegan salad, kale salad recipe, pear salad recipe, sesame ginger dressing, shiitake mushroom salad, tofu croutons, vegan kale salad, vegan lunch ideas