Description
Vegetable Thai salad with raw vegetables, baked tofu, cilantro, and an easy oil-free SunButter dressing. Perfect for easy meal prep lunch!
Ingredients
Thai Salad:
- 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
- 1 block extra-firm tofu, cubed and baked*
SunButter Dressing:
- ¼ cup unsweetened almond milk yogurt
- ¼ cup Organic SunButter
- 1 TBSP apple cider vinegar
- 1 tsp maple syrup
- 1/2 TBSP Tamari Lite
- Pinch of black pepper
- Pinch of cayenne pepper
- 2–4 TBSP filtered water, to reach your desired consistency
Instructions
- *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. Add the filtered water in small increments until you have a pourable consistency. Transfer the dressing to the refrigerator until you’re ready to serve.
- 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. Store leftovers in an airtight container in the refrigerator for 2-3 days, though best when fresh.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Salad
- Method: Oven-Bake
- Cuisine: Gluten-Free