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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Thai Vegetarian Salad with Sunbutter Dressing and Tofu. Filling and balanced tofu salad with a nutty rich dressing. —jodiloves
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Ingredients
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2
english cucumbers, spiralized
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2
large carrots, shaved with a vegetable peeler
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1/2
head of small red cabbage, shredded
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1
small red pepper, julienned
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1
small yellow pepper, julienned
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1
package of extra firm tofu drained and patted dry
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non-stick spray
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1 tablespoon
Super Veg
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3 tablespoons
soy sauce
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3 tablespoons
Sunbutter
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3 tablespoons
rice wine vinegar
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1 tablespoon
agave nectar
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2 tablespoons
warm water
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1 teaspoon
sriracha
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1 teaspoon
fresh lime juice
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1/4 cup
honey roasted peanuts
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2 pieces
Scallions
Directions
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Preheat oven to °425
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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.
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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.
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To make dressing, mix together all ingredient in a jar and shake until combined.
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Divide all ingredients into 4 bowls and serve!
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