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

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!

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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.

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