Vegan Thai Chopped Salad

runningonrealfood.com

Elizabeth42

subheading: For the Salad:

1 cup cooked brown rice (add up to 2 cups if desired)

4 cups shredded purple or green cabbage

2 carrots, grated (approx. 1.5 cups)

1 red bell pepper, diced

6 green onions, finely chopped

1 cup lightly packed, finely chopped cilantro

½ a cucumber, diced (approx. 1 cup)

½ a medium red onion, diced (approx. 1 cup)

subheading: For the Baked Tofu:

1 package firm or extra firm tofu

2 tbsp soy sauce or gluten-free tamari

1 tsp garlic powder

1 tsp black pepper

subheading: For the Spicy Peanut Sauce:

5 tbsp ( 75 g) natural peanut butter

1 tbsp ( 15 g) sriracha sauce

4 cloves garlic, grated or minced

2 tbsp ( 30 mL) soy sauce or gluten-free tamari

1 tbsp ( 15 mL) fresh lime juice

1 tbsp ( 15 mL) rice wine vinegar

3 tbsp water, plus more to consistency

1 tbsp ( 15 g) pure maple syrup

salt and pepper, to taste

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