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Ingredients
For the salad:
- 14 oz. (400g) natural tofu
- 3 cups (90g) kale, chopped
- 1 cup (100g) purple cabbage, shredded
- 1 red bell pepper, chopped
- â…” cup (30g) carrot, grated
- 1 tbsp. coconut oil
For the dressing:
- 3 tbsp. peanut butter
- 2 tbsp. coconut milk
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. soy sauce
- ½ lime, juiced
- ½ tsp. chili flakes
- 1-2 tbsp. water
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Wrap the tofu in a kitchen cloth and place something heavy on top of it - this will cause the moisture in the tofu to release.
In the meantime, prepare your vegetables. Toss the chopped kale, grated carrot and shredded cabbage in a salad bowl.
In a small bowl, mix all the dressing ingredients.Â
Heat the coconut oil in a pan. Cut the tofu into strips and season with salt and pepper — fry on medium-high heat for about 5 minutes each side, or until golden brown.
Divide the salad between bowls, top with tofu, drizzle with the salad dressing and season with black pepper to serve.
f you prefer a meat version of this salad, then it will go perfectly with a grilled chicken breast instead of the tofu.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
