Peanut Tofu Cabbage Salad
This filling dish qualifies as a salad, but it’s more of a main course than a side or starter. If you like, substitute grilled chicken for tofu. The peanut sauce also makes a great dip for veggies, grilled chicken or tofu, salad rolls, etc.—make extra to enjoy all week.
- 8 oz. (½ block) firm organic tofu
- 4 cups shredded green or red cabbage (about ¼ head)
- ½ English cucumber, peeled and cubed
- 2 green onions, thinly sliced
- 1 medium carrot, shredded
- ½ medium red pepper, thinly sliced
- 2 Tbs sesame seeds, toasted (optional)
- ¼ cup plain low-fat yogurt
- 2 Tbs creamy peanut butter (no sugar added)
- 1 Tbs fresh lime or lemon juice or rice vinegar
- 1 Tbs tamari
- 1 tsp sesame oil
- 1 Tbs water
- Rinse tofu and pat dry. Slice into ½” cubes.
- Spray a nonstick skillet with cooking spray; heat to medium. Add tofu; cook 4 minutes per side. Alternatively, grill tofu, about 2 minutes per side or until light grill marks form on either side.
- In a large bowl, combine cabbage, cucumber, onion, carrot and red pepper. In a medium bowl, whisk yogurt, peanut butter, lime juice, tamari, sesame oil and water until smooth (or purée in a blender).
- Pour three-quarters dressing over vegetables; mix well. Top salad with tofu and drizzle with remaining dressing. Sprinkle with sesame seeds. Serves 2.
Per serving: 435 calories, 25 g fat (6 g sat, 0 g trans), 610 mg sodium, 10 g fibre, 28 g protein