Equipment
- Oven
Ingredients
- 16 oz extra firm tofu, cubed
- 1 tbsp tamari, or soy sauce
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1 mango, cubed
- ½ English cucumber, sliced
- 1 bunch Tuscan kale, chopped and massaged with lemon juice
- 1 avocado, thinly sliced
- 1 cup red cabbage, shredded
Peanut Sauce Ingredients
- ⅓ cup natural creamy peanut butter
- ¼ cup lime juice
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 3 tbsp maple syrup
- 1 tbsp tamari, or soy sauce
Method
- Preheat oven to 425 and line a baking sheet with parchment paper. Add the tofu to a bowl and drizzle with soy sauce. Toss to coat. Arrange on baking sheet and bake for 15-20 minutes until crisp, flipping half way through.
- Meanwhile, prepare the peanut sauce by adding all ingredients to a jar or blender. Mix and season to taste.
- Add all ingredients for salad to a bowl and top with tofu. Drizzle with peanut sauce immediately before serving and enjoy!
Nutrition
Serving 1servingCalories 411kcalCarbohydrates 42gProtein 19gFat 22gSaturated Fat 4gPolyunsaturated Fat 5gMonounsaturated Fat 11gSodium 820mgPotassium 1210mgFiber 10gSugar 25gVitamin A 13709IUVitamin C 150mgCalcium 278mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
