Napa Cabbage Peanut Crunch Salad
Napa Cabbage, carrots, quinoa, baked tofu, edamame, green onion, cilantro, chili spiced peanuts, peanut ginger dressing on top
Equipment
- 1 Blender for the dressing
- 1 sheet pan for the tofu
- 1 large mixing bowl for the salad
Ingredients
Simple baked tofu
- 1 package extra firm tofu drained and pat dry
- a few shakes of coconut aminos or low sodium soy sauce
- 2 tbsp almond flour or chickpea flour
- 1 tsp garlic powder
Peanut ginger dressing
- 3 tbsp peanut butter
- 1 clove of garlic
- 1 inch piece of ginger, peeled
- 2 pitted medjool dates
- 1/2 tbsp liquid aminos or low sodium soy sauce
- 2 tbsp apple cider vinegar or rice vinegar
- 1/4 cup water
- optional- 1 tsp of red pepper flakes
For the rest of the salad toppings
- 1/2 small head of napa cabbage, thinly sliced
- handful of romaine leaves thinly sliced
- handful of carrot shreds
- ~1 cup frozen edamame, microwaved for 2 minutes to thaw
- ~1 cup cooked quinoa, warmed up
- 1/4 cup diced green onion
- handful of chopped fresh cilantro
- 3 tbsp chili spiced peanuts or dry roasted
Instructions
- 1. Cut up the extra firm tofu into small cubes. Toss together with the rest of the tofu ingredients in a large mixing bowl to coat the tofu. Spread out on a baking sheet lined with parchment paper and bake at 400 degrees for 15 minutes. When the timer goes off shut off the oven and let the tofu rest in the oven for another 5- 10 minutes.
- 3. Blend up all the ingredients for the peanut dressing til smooth. Set aside.
- 4. Add all the rest of the salad ingredients to a large mixing bowl. When the tofu is done add about 1/3 of it it to the salad and top with the peanut ginger dressing. Makes 1 large dinner sized salad or 2-3 smaller side salads.