As you can probably tell, I've been all about Peanut Butter ANYTHING these days. So in this Vegan, Gluten-free, Thai-inspired salad, the peanut butter continues ;)... It is crunchy, sweet and spicy, and absolutely beyond satisfying for a "Meatless Monday" lunch. Hope you enjoy!
Crunchy Thai Peanut Salad
(serves 2-4)
Dressing Ingredients:
1/4 cup creamy peanut butter (Or PB2)
1-2 Tbs unseasoned rice vinegar
2 Tbs fresh lime juice, from one lime
1 Tbs sesame oil (plus some for sautéeing tofu)
1-2 Tbs coconut aminos
1 Tbs honey
1-2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1/4 tsp sea salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
Salad Ingredients:
1/2 large head of cabbage (any kind you'd like)
1 cup carrots, shredded
1 red bell pepper, thinly sliced into bite-sized pieces
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
8 oz firm tofu, cubed
Optional Toppings: Chopped peanuts, almonds, fresh cilantro, lime, sesame seeds, etc.
Instructions:
Blend all dressing ingredients in a food processor or high-powered blender until consistency is smooth, and set aside. Using a bit of sesame oil, pan sear cubed tofu in a large cast iron on medium heat, flipping occasionally until golden brown. Add a dash of Coconut aminos, stir to coat the tofu, and set aside. Chop and add all salad ingredients to large bowl, then mix in the peanut dressing, tossing to combine. Add the tofu, and toss again until everything is coated in peanuty goodness.
Top with fresh cilantro, crushed peanuts (or almonds if you are like me and didn't have peanuts on hand), a lime squeeze, and enjoy!