Prep Time:
Yield:
Category:
Cuisine:Ingredients
For the Salad
- 1 cup cooked brown rice (add up to 2 cups if desired)
- 4 cups packed, finely chopped red cabbage (green cabbage is fine too)
- 2 carrots, grated (approx. 1.5 cups)
- 1 large or 2 small red peppers, finely diced (approx. 1.5 cups)
- 1 bunch green onions, finely chopped
- 1 cup lightly packed, chopped cilantro
- 1/2 a cucumber, diced (approx. 1 cup)
- 1/2 a medium red onion, diced (approx. 1 cup)
For the Baked Tofu
- 1 package medium, firm or extra firm tofu, cut into cubes or triangles
- 2 tbsp soy sauce or gluten-free tamari
- 1 tsp garlic powder
- 1 tsp black pepper
For the Spicy Peanut Sauce
- 5 tbsp natural peanut butter (75 g, sub almond butter or sunflower seed butter)
- 1 tbsp sriracha sauce (omit if you don’t want it spicy or use more if you like it spicy!)
- 4 cloves garlic
- 2 tbsp soy sauce or gluten-free tamari
- 1 tbsp fresh lime juice
- 1 tbsp rice wine vinegar
- 4 tbsp water
- 1 tbsp pure maple syrup
- pinch of salt and pepper
Instructions
- If you don’t have brown rice prepared, start cooking that now as it will need about 45 minutes to cook. Use white rice for a faster option, or sub with whole-grain pasta, noodles, farro or quinoa.
- Preheat the oven to 400 F.
- Chop the tofu into triangles, slabs or cubes then toss with the tofu ingredients. Place on a baking tray lined with parchment paper (optional but easier clean up!) and bake for 30 minutes until starting to brown and crisp. I like to flip it after 20 minutes but its’ not totally necessary to do so. For extra crispiness, see notes on pressing the tofu first.
- To make the dressing, add all the dressing ingredients to a blender or food processor, or use and immersion blender and mix until smooth and creamy. If you don’t have a blending method, sub the garlic with 2 tsp garlic powder and whisk everything together until smooth and creamy. You may need a little water to adjust the consistency of the sauce. If so, add water 1 tsp at a time until you have a thick but pourable sauce.
- Chop all the veggies and either divide between 4 containers or bowls and top each with equal amounts of rice, tofu and peanut sauce or mix everything together in a large bowl and serve mixed. I like to mix the veggies in a large bowl then plate the mixed veggies individually, topping each serving with with the rice, tofu and sauce.
- Serve with right away with fresh lime and if desired, chopped cashews or peanuts.
Notes
Pressing Tofu: To press your tofu before baking, fold a dishcloth over it and place something heavy on top of it for 20-30 minutes. If you’re crunched for time, it’s not absolutely necessary but it helps to press out extra water so it can absorb more flavor and get a little crispier.
Meal Prep and Storing: If meal prepping this recipe, I’d suggest storing the veggies and rice in one container and keeping the sauce and tofu separate until serving or the day you plan to eat it if you’re packing it up an individual container. Brown rice and peanut sauce can be prepared up to 4 days in advance. Tofu can be baked up to 3 days in advance. Veggies can be chopped ahead of time and stored separately for up to 4 days. The assembled salad is best after 2 days as the veggie will start to get soggy. If storing for a grab-n-go meal prep, I’d recommend rice on the bottom of the container, then the sauce, then the tofu, then the veggies on top to keep fresh (store sauce separately if possible).
Veggies: Don’t need to be exact amounts, use what you have and feel free to sub in any color of bell pepper, zucchini, broccoli,or chopped celery.
Gluten-Free Option: Use gluten-free tamari instead of soy sauce.
Nut-Free Option: Use sunflower seed butter instead of peanut butter.
Alternative Sauces: Try my almond satay sauce or miso peanut sauce
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 362
- Fat: 13 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 13 g
Keywords: Thai chopped salad, vegan thai salad