Thai Vegetarian Salad with Sunbutter Dressing and Tofu. Filling and balanced tofu salad with a nutty rich dressing. —jodiloves
english cucumbers, spiralized
large carrots, shaved with a vegetable peeler
head of small red cabbage, shredded
small red pepper, julienned
small yellow pepper, julienned
package of extra firm tofu drained and patted dry
rice wine vinegar
fresh lime juice
honey roasted peanuts
In This Recipe
Preheat oven to °425
Cut tofu into 16 strips. Spray non-stick spray onto a baking sheet lined with aluminum foil. Place tofu on baking sheet with room around the tofu so it crisps up while baking. Sprinkle tofu with Super Veg. Bake for 20 minutes, turning tofu over after 10 minutes.
While you are waiting for the tofu to cook, spiralize the english cucumber. Create carrot ribbons with a vegetable peeler. Shred cabbage. Julianne peppers and chop scallions.
To make dressing, mix together all ingredient in a jar and shake until combined.