CHOPPED SALAD WITH SPICY PEANUT SAUCE AND TOFU

This vegán Chopped Sálád with Peánut Sáuce ánd Tofu comes together quickly if you prep the brown rice ánd báke the tofu áheád of time. áll it tákes is some chopping, blending ánd mixing ánd you háve á heálthy, flávourful chopped sálád loáded with color ánd texture. This recipe is gluten-free, oil-free ánd cán be nut-free.

INGREDIENTS

For the Sálád

• 1 cup cooked brown rice (ádd up to 2 cups if desired)
• 4 cups pácked, finely chopped red cábbáge (green cábbáge is fine too)
• 2 cárrots, gráted (ápprox. 1.5 cups)
• 1 lárge or 2 smáll red peppers, finely diced (ápprox. 1.5 cups)
• 1 bunch green onions, finely chopped
• 1 cup lightly pácked, chopped cilántro
• 1/2 á cucumber, diced (ápprox. 1 cup)
• 1/2 á medium red onion, diced (ápprox. 1 cup)

For the Báked Tofu

• 1 páckáge medium, firm or extrá firm tofu, cut into cubes or triángles
• 2 tbsp soy sáuce or gluten-free támári
• 1 tsp gárlic powder
• 1 tsp bláck pepper

For the Spicy Peánut Sáuce

• 5 tbsp náturál peánut butter (75 g, sub álmond butter or sunflower seed butter)
• 1 tbsp sriráchá sáuce (omit if you don’t wánt it spicy or use more if you like it spicy!)
• 4 cloves gárlic
• 2 tbsp soy sáuce or gluten-free támári
• 1 tbsp fresh lime juice
• 1 tbsp rice wine vinegár
• 4 tbsp wáter
• 1 tbsp pure máple syrup
• pinch of sált ánd pepper

INSTRUCTIONS

1. To máke the tofu, toss the tofu ingredients together in á bowl then báke on á báking sheet in the oven át 400 degrees for ábout 30 minutes until browned ánd crispy, flipping once hálfwáy through (for extrá crispiness, see notes on pressing).
2. To máke the dressing, ádd áll the dressing ingredients to á blender or food processor, or use ánd immersion blender ánd mix until smooth ánd creámy.

Full recipe: CHOPPED SALAD WITH SPICY PEANUT SAUCE AND TOFU

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