Crunchy Thai Salad with Tofu
There's nothing like fresh and healthy summer-time salads to kick-start your weight-loss goals. And this plant-based and vegetarian Thai-inspired salad is sure to make you feel like you're on holidays somewhere.
It's super easy to prepare and here's my extra tips to make it taste great. Make up the dressing first and let the firm tofu marinate in it, while you start preparing the fresh salad items. Make sure you fry up the tofu (minus the dressing) until it's nice and crispy - it will give the salad extra CRUNCH!
Plate up your fresh, cut-up veggies while the tofu is still cooking. When it's all finished, place the crispy tofu on top, sprinkle the cashews and coriander over & drizzle the rest of the dressing.
- 0.25 medium x Red Capsicum
- 0.5 medium x Lebanese Cucumber
- 0.5 medium x Fresh Carrot
- 0.25 small x Red Onion
- 0.5 cup x Red Cabbage
- 1 tsp x Sesame Oil
- 1 tsp x Soy Sauce
- 1 tsp x Maple syrup
- 1 tsp x Lime Juice
- 100 g x Firm/Marinated Tofu
- 1 tbsp x Dry Roasted Cashews
- 3 tbsp x Fresh Coriander
Finely slice capsicum, cucumber, carrot & red onion.
Cut/shred red cabbage into thin pieces.
In a small dish combine sesame oil, soy sauce, maple syrup & lime juice. Stir well & set aside to dress salad at the end. (Or if you're using unflavoured tofu, you can marinate it in this dressing).
Cut marinated tofu into pieces.
Heat a non-stick pan & when hot, lightly fry tofu until browned.
Add all the salad ingredients together in a bowl & top with tofu & cashews.
Drizzle over salad dressing & top with coriander.
Note - if having leftovers for lunch, you may want to keep dressing separate for that portion & dress salad when about to eat.