Thai Tofu Protein Salad.

Serves 2 · Prep: 10 min · Cook: 10 min

Build Your Meal

Quality Protein
14 oz (400g) organic extra firm tofu

Non-Starchy Veggies
3 cups (90g) kale, chopped
1 cup (100g) purple cabbage, shredded
1 red bell pepper, chopped
⅔ cup (30g) carrot, grated

Healthy Fats
1 Tbsp coconut oil for frying
3 Tbsp peanut butter and 2 Tbsp coconut milk in the dressing

Extras
For the dressing: 1 Tbsp rice vinegar, 1 Tbsp tamari or coconut aminos, ½ lime juiced, ½ tsp chilli flakes, 1–2 Tbsp water. Sea salt and black pepper to taste.

Make It

1. Wrap the tofu in a kitchen cloth and place something heavy on top. This presses out the moisture.

2. Meanwhile, toss the kale, cabbage, bell pepper and carrot in a salad bowl.

3. In a small bowl, mix all the dressing ingredients.

4. Heat the coconut oil in a pan. Cut the tofu into strips, season with salt and pepper, and fry over medium-high heat about 5 minutes each side until golden brown.

5. Divide the salad between bowls, top with the tofu, drizzle with the dressing, and season with black pepper.

Make It Your Own

• Herbs: fresh coriander or Thai basil

• Crunch: 1 Tbsp crushed peanuts or sesame seeds

• Heat: more chilli flakes or a spoon of chilli crisp

Notes

• Press the tofu properly. The drier it is, the crisper it fries.

• Massage the kale with a little of the dressing first to soften it.

• Tamari or coconut aminos instead of soy sauce if you are avoiding gluten.

• For the method, see how to make crispy tofu.