Pesto Tofu and Sweet Potato Kale Salad (Vegan High-Protein)

This Pesto Tofu and Sweet Potato Kale Salad is a simple, vegan, high-protein and delicious way to eat vegetables. Tossed in a creamy pesto dressing, it’s great for meal prep and feeding a crowd.

This recipe is one of those that you can go back to time and time again and it will never disappoint. Packed with basic, staple ingredients, it’s easy to make, just toss and roast before plating up. Roasted the potatoes and tofu together make this fuss-free as well as enhancing all the lovely flavours. It’s great to enjoy warm or cold and is even better the next day.

A plate of Pesto Tofu and Sweet Potato Kale Salad

Why will I love this salad?

This salad is much more than a salad, it is:

  • Wholesome, plant-based, filling yet light
  • Packed with Mediterranean flavours
  • Simple, honest and good for you
  • Made with vegan, gluten-free and dairy-free ingredients
  • Easily nut-free
  • Great to make for midweek meals, picnics and BBQs
  • Delicious the same day or 1-2 days after
  • Fresh, zingy and vibrant
  • Packed with plant protein from the tofu
  • High in vitamins and minerals
  • High in fibre and moreish

If you already love the sound of this kale salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see all my favourite products in the “shop the recipe” section below and here is an introduction to everything we need.

For the sweet potatoes and tofu:

  • Sweet potato: I love using these in salads as they add healthy carbohydrates and I love the pop of colour.
  • Extra firm tofu: it’s best to use an extra-firm tofu here so that it holds shape when roasting. You can also swap this for chickpeas or other beans, if you prefer.
  • Vegan pesto: I just love anything with rich pesto flavours and this one is a shop-bought pesto but you can make your own using my nut-free pesto here or try my sun-dried tomato pesto here.
  • Olive oil: for roasting, use a good quality olive oil to really add flavour.

As for the salad:

  • Kale: the base for all good salads. De-stem and then massage your kale with some salt and either oil or acid (like lemon juice or apple cider vinegar) to wilt the leaves down. This makes them tender, moreish and easier to digest.
  • Salad leaves: to add more texture I add a handful of whatever salad bag I have like spinach, rocket, watercress or lettuce.
  • Spring onion: for some zing but you can also use thinly sliced red onion.
  • Tomatoes: these work so well with the pesto flavoured components of the dish and really are so juicy. Try mini plum or cherry tomatoes here.
  • Radishes: for colour, I love using radishes as they also add crunch but feel free to swap this for some crunchy bell pepper or cucumber.
  • Pine nuts: I love these on top for some crunch and texture. To make this nut-free, swap the nuts for sunflower or pumpkin seeds.

Finally for the dressing we use some of the leftover pesto rub as well as:

  • Tahini: this makes the dressing really creamy. Make sure to use a runny, smooth tahini like the ones linked below. This really helps the overall texture and flavour.
  • Lemon: for zing and freshness.

Is this nut-free and gluten-free?

This is naturally gluten-free and to keep this nut-free, make your own nut-free pesto or look out for one in shops that is nut-free. Also swap the pine nuts on top for sunflower or pumpkin seeds.

How do I make this?

This salad is ready in a few steps and requires minimal washing up.

  • Cube the sweet potato and tofu: and add to a roasting tray.
  • Mix the olive oil and pesto: and stir with some salt and pepper.
  • Add most of the pesto to the tray and toss well: and now roast the vegetables and tofu till tender.
  • Use some of the pesto to massage into the kale: to add flavour.
  • Prepare all the salad ingredients: chopping and slicing where needed.
  • Use the same pesto pot or jar to make the dressing: by stirring everything together with some salt, pepper and water.
  • Serve the kale on large or small plates topped with all the components: and drizzle over the pesto tahini dressing. Toss well and enjoy.
A plate of Pesto Tofu and Sweet Potato Kale Salad with two forks
A plate of Pesto Tofu and Sweet Potato Kale Salad

What else can I make?

If you are looking for more salads and wholesome meals, how about my:

A plate of Pesto Tofu and Sweet Potato Kale Salad

Pesto Tofu and Sweet Potato Kale Salad

Yield: 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Pesto Tofu and Sweet Potato Kale Salad is a simple, vegan, high-protein and delicious way to eat vegetables. Tossed in a creamy pesto dressing, it’s great for meal prep and feeding a crowd.


For the Tofu and Sweet Potatoes:

  • 2 small or 1 large sweet potato, cubed
  • 200g extra-firm tofu, cubed
  • 2 heaped tbsp vegan pesto
  • 2 tbsp olive oil
  • Salt and pepper

For the Salad:

  • 80g kale, shredded
  • 2 handfuls salad greens
  • 1 spring onion, sliced
  • 100g tomatoes, halved or quartered
  • 4 radishes, sliced
  • 2 tbsp pine nuts, toasted

For the Dressing:

  • 30g runny, smooth tahini
  • 1 lemon
  • 1-2 tbsp water


  1. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper.
  2. For the tofu and sweet potatoes: add the cubes of sweet potato and tofu to the baking tray. Stir together the pesto and olive oil to thin it out and add most, save 1 tsp to the tray and toss well. Roast the sweet potato and tofu for 20-25 minutes, till crispy and tender inside. Toss the tray round halfway through.
  3. For the kale: add the shredded kale to a large bowl with the 1 tsp leftover pesto and some salt. Massage with your hands to wilt the leaves. Leave to one side.
  4. For the dressing: use the same jar with the pesto remains and add all the ingredients. Season with salt and pepper and stir till smooth and pourable (add more or less water as needed).
  5. To serve: divide the kale between two bowls and top with the salad greens, tomatoes, crispy sweet potato and tofu cubes, the spring onion, radishes and pine nuts. Drizzle over the dressing and toss well.
  6. To store: enjoy straight away or keep in the fridge in a sealed container for 2-3 days. Store the salad greens separately (or leave them out) as these will wilt whereas the kale will last well.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Pesto Tofu and Sweet Potato Kale Salad so please let me know in the comments below and leave a star review above. If you do make this, please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pesto tofu love x

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