Vegetable Thai salad with raw vegetables, baked tofu, cilantro, and an easy oil-free SunButter dressing. Perfect for an easy meal prep lunch or dinner!
Last week I impulsively decided to cut my bangs.
New year, new hair?
I haven’t done *true* bangs in almost 15 years, since I was obsessed with Anne Hathaway’s thick bang in the Devil Wears Prada.
Remember how chick she looked, guys!?
Well, I didn’t look like that at all.
The hacked locks stacked on my forehead like a massive mop, a hair helmet of sorts.
So yeah, I’ve been avoiding bangs for a bit.
But change is good, and I’m getting used to the feeling of movement across my forehead.
Aaand coming to terms with the fact that, if I actually want them to lay right, I need to style them.
I’d much rather just style my salads…
I’m excited to share this Thai Salad with SunButter Dressing with you as a fresh option after post-holiday indulgences!
I’ve been pretty lenient with my food the past few weeks.
Which, if I’m being honest, means I’ve basically been living off of Christmas cookies since Christmas Eve.
But this post isn’t really about vegan cookies, it’s about what to balance them out with.
I, for one, am ready to start January with something fresh, raw, and radiant!
This Thai Salad with SunButter Dressing is packed with fresh raw vegetables, baked tofu, and crunchy seeds.
It’s smothered in a creamy oil-free SunButter based dressing that’s so easy to stir up and dress veggies with!
Here’s what you need for a veg-packed Thai Salad:
- kale, chopped
- red cabbage, shredded
- red bell pepper, diced
- red onion, finely chopped
- extra-firm tofu, cubed and baked
The prep here is super simple– throw all of the vegetables, herbs, tofu, and seeds in a bowl and toss to combine.
Here’s what you need for the SunButter Dressing:
- unsweetened almond milk yogurt
- Organic SunButter
- apple cider vinegar
- maple syrup
- black pepper
- Himalayan sea salt
- cayenne pepper
Whisk up the dressing in a large mixing bowl with a fork or shake it up in a dressing shaker.
The sauce should be thicker so it sticks to the vegetables.
Pour the dressing over the chopped vegetables and mix well until all of the vegetables are well coated in sauce.
Enjoy this Thai Salad with SunButter Dressing as a fresh raw salad that’s totally oil-free and gluten-free.
Using Organic SunButter also keeps this recipe nut-free for those looking for options or avoid peanuts!
The hardest part of this salad is simply washing and chopping the produce, but it’s absolutely worth it.
Try preparing the produce and SunButter dressing in advance to easily assemble these salads for workweek lunches.
If you know you’ll have leftovers, you can wait to dress half the salad to ensure it doesn’t get soggy.
Undressed salad will keep in the fridge for 5-7 days and dressed salad will keep 1-2 days.
If you’re not into tofu, try adding your favorite plant-based protein instead, like legumes or tempeh.
I love mine with a sprinkle of hemp hearts for a slightly nutty flavor and a little extra protein.
If you make this Thai Salad with SunButter Dressing, let me know!
I’d love to hear what you think.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more fresh salads, check out my Cranberry Quinoa Brussel Sprout Salad with Apple Cider Tahini, Sweet Potato Black Bean Collard Bowl with Orange Maple Tahini, Autumn Harvest Salad Bowls with Maple Mustard Tahini and “Sweetgreeny” Detox Salad with Detox Tahini Dressing.
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Vegetable Thai salad with raw vegetables, baked tofu, cilantro, and an easy oil-free SunButter dressing. Perfect for easy meal prep lunch or dinner!
- 2 cups of kale, chopped
- 2 cups red cabbage, shredded
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- 2 TBSP pepitas
- 2 TBSP cilantro
- 8 oz. extra-firm tofu, cubed and baked*
- ¼ cup unsweetened almond milk yogurt
- ¼ cup Organic SunButter
- 1 TBSP apple cider vinegar
- 1 tsp maple syrup
- Pinch of black pepper
- Pinch of Himalayan sea salt
- Pinch of cayenne pepper
- *If you haven’t already baked your tofu, do so before starting the recipe. Preheat the oven to 400°F and line a baking sheet with parchment paper. Rinse and drain the tofu and quickly press out any excess moisture with your hands. Slice the tofu into 1” cube squares. Arrange on the baking sheet and bake for ~30 minutes, until golden brown on the outside and slightly firm to the touch.
- Add all of the SunButter dressing ingredients together in a small bowl and whisk with a fork until smooth. Transfer to the fridge until serving.
- Toss all of the thai salad ingredients together in a large bowl, adding in the baked tofu cubes.
- Pour the dressing over the salad ingredients and toss well to completely coat the vegetables and tofu.
- Serve immediately. Leftovers keep in the fridge for 2-3 days, though best when fresh.
- Category: Salad
- Method: Oven-Bake
- Cuisine: Gluten-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen