Make Ahead

Thai Vegetarian Salad with Sunbutter Dressing and Tofu

April 12, 2019
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Photo by jodiloves
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

Thai Vegetarian Salad with Sunbutter Dressing and Tofu. Filling and balanced tofu salad with a nutty rich dressing. —jodiloves

What You'll Need
  • 2 english cucumbers, spiralized
  • 2 large carrots, shaved with a vegetable peeler
  • 1/2 head of small red cabbage, shredded
  • 1 small red pepper, julienned
  • 1 small yellow pepper, julienned
  • 1 package of extra firm tofu drained and patted dry
  • non-stick spray
  • 1 tablespoon Super Veg
  • 3 tablespoons soy sauce
  • 3 tablespoons Sunbutter
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon agave nectar
  • 2 tablespoons warm water
  • 1 teaspoon sriracha
  • 1 teaspoon fresh lime juice
  • 1/4 cup honey roasted peanuts
  • 2 pieces Scallions
  1. Preheat oven to °425
  2. 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.
  3. 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.
  4. To make dressing, mix together all ingredient in a jar and shake until combined.
  5. Divide all ingredients into 4 bowls and serve!

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