Thai-Inspired Chopped Salad With a Spicy Peanut Sauce — Sweet Greens Vegan

Name: Thai-Inspired Chopped Salad With a Spicy Peanut Sauce — Sweet Greens Vegan
Cuisine: Asian, Thai
Ingredients: 1 of a block of extra firm tofu; 4 tsp Olive Oil; 4 tbsp Soy Sauce; 1 cup Quinoa (rinsed); 3 cups Vegetable Broth (or 2 cups of Water); 4 tsp Olive Oil; Salt and Black Pepper to Taste; 4 cups of Leafy Greens (e.g., kale, massaged with olive oil, lemon juice, or water); 1/2 of a Small Red Onion; 1 Red Bell Pepper; 2 Large Carrot (shredded); 1/2 cup Purple Cabbage; 1 Cucumber; 1/2 cup Edamame; 3 tbsp Peanut Butter Powder; 1.5 tbsp Rice Vinegar; 2 tbsp Sriracha; 2 tsp Sesame Seed Oil; 2 tbsp Soy Sauce; 2 tsp maple syrup; Juice from 1/2 Lime; 1.5 tsp Garlic Powder; 1/4 tsp Black Pepper; 3 tbsp Hot Water

5 steps

This is probably one of my favorite salads that I have every made. It has so much flavor and is easy to whip together after cooking a few of the items. It’s loaded with protein from the crispy baked tofu, quinoa, and edamame while keeping you full because of the fibrous veggies. I hope you enjoy!

Updated at: Mon, 06 Nov 2023 23:13:16 GMT

Ingredients

4 servings

For the salad

1 blockextra firm tofu

4 tspolive oil

4 Tbspsoy sauce

1 cupquinoa

rinsed

3 cupsVegetable Broth

4 tspolive oil

4 cupsleafy greens

kale, massaged with olive oil, lemon juice, or water

0.5Red Onion

½ cuppurple cabbage

1cucumber

½ cupedamame

For the dressing

3 TbspPeanut Butter Powder

1 ½ Tbsprice vinegar

2 Tbspsriracha

2 tspsesame seed oil

2 Tbspsoy sauce

2 tspmaple syrup

0.5juice from lime

1 ½ tspgarlic powder

¼ tspblack pepper

3 Tbspwater

hot

Instructions

Step 1

Preheat the Oven and Prepare the Tofu: Preheat the oven to 400°F (200°C). Drain and press excess liquid from the tofu. You can use a tofu press, gently squeeze, or wrap it in paper towels with weights on top for 30 minutes. After draining, crumble the tofu into small pieces. Place the pieces on a baking sheet, add olive oil and soy sauce, and bake for 10-15 minutes or until crispy and browned. Remove and set aside.

Step 2

Cook the Quinoa: While the tofu is baking, rinse the quinoa using a mesh strainer. In a medium-sized pot over medium heat, add olive oil. Once hot, toast the quinoa for 5 minutes, stirring occassionally. Add the vegetable broth (or water) and bring to a simmer. Cover, reduce heat to low for 10-15 minutes. Remove from heat, let it sit for 5 minutes, then fluff with a fork.

Step 3

Make the Spicy Peanut Dressing: Whisk together the peanut butter powder, rice vinegar, sriracha, sesame seed oi, soy sauce, agave, lime juice, garlic powder, black pepper, and hot water in a container and set aside.

Step 4

Prep the Veggies: Massage kale until tender. Dice red onions, red bell peppers, cucumbers, and purple cabbage. Shred the carrots.

Step 5

Assemble and enjoy: Add all the prepared ingredients to a bowl, and drizzle with the spicy peanut sauce. Top with sprouts, cilantro, green onions, and crushed peanuts.

View on sweetgreensvegan.com

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