Vegan Thai Chopped Salad

runningonrealfood.com

Vegan Girl

subheading: SCALE:

subheading: For the Salad:

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

4 cups packed, finely chopped red cabbage (green cabbage is fine too)

2 carrots, grated (approx. 1.5 cups)

1 large or 2 small red peppers, finely diced (approx. 1.5 cups)

1 bunch green onions, finely chopped

1 cup lightly packed, 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 medium, firm or extra firm tofu, cut into cubes or triangles

2 tbsp soy sauce or gluten-free tamari

1 tsp garlic powder

1 tsp black pepper

subheading: For the Spicy Peanut Sauce:

5 tbsp natural peanut butter ( 75 g, sub almond butter or sunflower seed butter)

1 tbsp sriracha sauce (omit if you don’t want it spicy or use more if you like it spicy!)

4 cloves garlic

2 tbsp soy sauce or gluten-free tamari

1 tbsp fresh lime juice

1 tbsp rice wine vinegar

4 tbsp water

1 tbsp pure maple syrup

pinch of salt and pepper

Directions at runningonrealfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer