For The Coconut Peanut Sauce
- 1/2 cup (125 mL) light coconut milk
- 1/4 cup (75 g) natural peanut butter
- 2.5 tbsp soy sauce or gluten-free tamari
- 2 tsp sriracha sauce
- 2 tsp rice wine vinegar
- 1 tbsp maple syrup
- 5 cloves garlic
- 1/2 tsp sea salt
For the Tofu Kale Salad
- 1 350 g package firm or extra-firm tofu
- 2 tsp garlic powder
- 1/2 tsp each salt and pepper
- 4 cups finely chopped kale (1 cup per bowl)
- 1/2 tsp olive oil to massage kale, optional
- 2 red bell peppers (1/2 a bell pepper per bowl)
- 3 cups chopped fresh broccoli (3/4 cup per bowl)
- 1 cup grated carrot (1/4 cup per bowl)
- sprinkle of finely chopped scallions, optional
- sprinkle of peanuts or cashews, optional
- sprinkle of finely chopped cilantro, optional
- Heat a non-stick skillet over medium heat. Cut the tofu into cubes, slabs or triangles and toss with the garlic powder, salt and pepper.
- Add to the pan and “dry-fry” for 5-7 minutes per side until browned and crispy.
- Bring a pot of water to a boil stovetop to prepare for steaming the broccoli. Use a steaming basket to steam the chopped broccoli for 5 minutes until bright green and tender but still crisp. If you don’t have a steaming basket, bring about 1/2 inch of water to a boil in a skillet then add the broccoli, cover and steam for 5 minutes. It’s ok to use any other method of cooking the broccoli or even leave it raw but I prefer it lightly cooked.
- Add all of the sauce ingredients to a blender or use an immersion blender in a container and blend until smooth and creamy. If needed, add water 1 tsp at a time to adjust the consistency. You may not need any water to thin, it depends on the coconut milk used. The sauce should be thick and creamy but pourable.
- Tear the kale leaves away from the thick stems then finely chop. Optional but recommended: place the kale in a large mixing bowl, add 1/2 of olive oil and massage with your hands for 1-2 minutes until softened. Alternatively, steam for 1-2 minutes to soften.
- Chop the bell peppers and grate the carrot. Chop the green onion and cilantro, if using.
- Prepare bowls or containers. Divide the tofu and veggies between each serving. Finish with the sauce and optional toppings and serve right away.
The peanut dressing recipe makes enough sauce for 4 salads. Store any extra in the fridge in a container for up to 1 week or double for other uses.
Since this is served as individual bowls, you can adjust the amount of salad ingredients needed for however many servings you’d like to make by following the “per bowl” amounts.
Assembled bowls can be stored in the fridge for up to 3 days. Store sauce separately until just before serving.
Keywords: tofu kale salad, tofu broccoli salad