Name: Chopped Salad with Spicy Peanut Sauce and Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 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); 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; 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

Scale

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

To make the tofu, toss the tofu ingredients together in a bowl then bake on a baking sheet in the oven at 400 degrees for about 30 minutes until browned and crispy, flipping once halfway through (for extra crispiness, see notes on pressing).
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.
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 plate the veggies then top with the rice, tofu and sauce.
Serve with fresh lime, tamari and if desired, a pinch of salt and pepper.

Notes

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.
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.
This is also really good as a hot dish. To make it a peanut stirfry, omit the cucumber then add all the veggies and the rice to a pan, cook for 5-10 minutes then serve with the hot baked tofu and sauce.
The veggies don’t have to be exact. If you’re missing anything, no big deal and feel free to play around with the quantities of each.

Keywords: thai