Sweet and Salty Tofu Salad
One of my favorite go-to meals when I want something really light but also full of flavor and equally filling. I make some sort of variation of this salad at least once a week. Feel free to add extras like sliced bell peppers, chopped green onions, or even torn Thai basil. Also, the potions I list below just approximate servings. If you like less cabbage, add more lettuce. Hate Cilantro? Leave it out. You get what I’m saying…
BTW - Any leftover dressing will keep for 7-10 days and tastes absolutely delicious on top of cold rice noodles or rice.
Salad Base - makes 1 large salad as a main dish or 2-3 small side salads
1/2 of a 14oz block of extra firm organic ( ideally sprouted ) tofu cut into 1/2 inch cubes. I like the Wildwood brand.
1 Tb coconut aminos
Oil spray ( like avocado )
2 cups thinly sliced romaine lettuce
1 cup thinly sliced Napa cabbage
1/2 cup thinly sliced purple cabbage
1/2 cup grated carrots
1/2 cup thinly sliced or grated cucumber
1/4 cup chopped cilantro
1 Tb chopped fresh mint
1 Tb chopped roasted peanuts or cashews
Dressing
1/3 cup lime juice
1/3 cup coconut aminos
1/4 cup maple syrup
1.5 Tb toasted sesame oil
1 Tb sambal ( optional but this will add the spice )
Lightly spray a neutral oil ( I like avocado oil ) on a medium skillet. Add cubed tofu and saute over medium-high heat until all sides are slightly golden in color, about 5-7 minutes. Add about 1 Tb of coconut aminos ( or tamari or light soy sauce ) and continue to saute tofu until all liquid is absorbed. Remove from heat, place sauteed tofu in a bowl, and then place in the refrigerator until cooled.
Mix all ingredients for the dressing together in a small mason jar. This makes more than one serving so place what you don’t use in the refrigerator for later use.
Thinly slice/chop romaine lettuce, Napa cabbage, purple cabbage, carrots, cucumber, and herbs.
In a large but shallow salad bowl, stack sliced lettuce, cabbage, cucumbers, and carrots. Add cooled tofu and top with cilantro, mint, and chopped nuts, and then drizzle dressing over the salad to your liking ( I like a lot of dressing! ) ENJOY!