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.

Ingredients:

  • 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)

Peanut Dressing:

  • 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

Directions:

  1. Rinse tofu and pat dry. Slice into ½” cubes.
  2. 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.
  3. 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).
  4. 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

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