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Eggland's Best Cajun Tofu and Kale Salad

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“A warm vegetable salad in a creamy cajun dressing with baked tofu and poached Eggland's Best eggs. Super healthy!”

Ingredients Nutrition


  1. Wrap up tofu with a few layers of paper towel in order to soak up the water from tofu. Let it sit for 15 minutes. If you find the paper towel is completely wet, remove and wrap tofu with dry paper towel again.
  2. Preheat oven to 400 degrees F. Cut tofu into 1-inch long cubes. Place tofu cubes on a slightly greased baking sheet. Sprinkle with 2 tsp cajun seasoning. Bake for 20-25 minutes.
  3. While the tofu is baking, bring a large pot of water to a boil. Cook kale in the boiling water for 2-3 minutes. Drain and set aside.
  4. Now, poach the Eggland's Best eggs. Pour 4 cups of water in a small saucepan and add 1 tbsp vinegar. (Vinegar helps the eggs to hold their shape.) Bring to a simmer.
  5. Crack eggs individually into a small cup. Create a whirlpool in the saucepan of water by using your wooden spoon to quickly stir the water in one direction. Slowly add each egg to the water in the center of the whirlpool (white first). Turn off the heat and allow to cook covered for four minutes. Remove with a wooden slotted spoon. Drain onto kitchen paper.
  6. In a small bowl, combine dressing ingredients and mix well.
  7. Toss carrots in cooked kale. Place the vegetables in two plates evenly. Divide baked tofu in two portions. Top each plate with one portion.
  8. Drizzle 1/4 cup dressing on each plate. Place a poached egg in the middle. Sprinkle with a dash of cajun seasoning on the egg. Do the same with the other plate. Serve warm. Enjoy!
  9. Note: The homemade cajun seasoning recipe yields about 1 cup.

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