Description
This healthy, vegan Thai-inspired chopped salad is nourishing, satisfying and delicious. Throw in some cashews for some crunch!
Ingredients
For the Salad
- 1 cup cooked brown rice (add up to 2 cups if desired)
- 4 cups shredded purple or green cabbage
- 2 carrots, grated (approx. 1.5 cups)
- 1 red bell pepper, diced
- 6 green onions, finely chopped
- 1 cup lightly packed, finely 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 firm or extra firm tofu
- 2 tbsp soy sauce or gluten-free tamari
- 1 tsp garlic powder
- 1 tsp black pepper
For the Spicy Peanut Sauce
- 5 tbsp (75 g) natural peanut butter
- 1 tbsp (15 g) sriracha sauce
- 4 cloves garlic, grated or minced
- 2 tbsp (30 mL) soy sauce or gluten-free tamari
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) rice wine vinegar
- 3 tbsp water, plus more to consistency
- 1 tbsp (15 g) pure maple syrup
- salt and pepper, to taste
Instructions
- Press Tofu: Use a tofu press or fold a dishcloth over the block of tofu and place something heavy on top of it for at least 15 minutes. This step is not required but it helps to press out extra water so it can absorb more flavor and produce a crispier result.
- Cook Brown Rice: If you don’t have brown rice prepared, start cooking that now as it will need about 45 minutes to cook. For quicker option, you can use white rice or quinoa.
- Preheat the oven to 400 F.
- Bake Tofu: 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.
- Make Dressing: 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 tbsp at a time until you have a thick but pourable sauce.
- Prepare Vegetables: 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
Meal Prep and Storing: If meal prepping this recipe, I’d suggest storing the sauce separately until serving The fully assembled salad is best after 2 days as the veggie will start to get soggy.
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, snap or snow peas or chopped celery.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 362
- Fat: 13 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 13 g