Thursday, September 3, 2015

Quick and Easy Thai Salad with Tofu

Vegan MoFo 2015 Day 3: Quick, easy and delicious.
What's quicker than tossing a bunch of veggies into a yummy salad? This isn't as much of a recipe for a salad as it is for the dressing, which is inspired by Thai flavor combos. 

Toss in any veggies you want. I used red and green cabbage, mixed greens, green onion, cucumber, chili pepper, radish, and carrot. With some baked tofu cubes and a sprinkle of ground peanuts, this makes a sweet and spicy meal with plenty of crunch. Garnish with cilantro and Thai basil, and serve with lime wedges.

Sub the tofu out for anything you like; a beef-style seitan would work well, as would tempeh or beans. If you want to bulk it up some more, add chunks of sweet potato or kabocha squash.
 Thai-inspired Dressing or Marinade

2 Tablespoons lime juice
2 Tablespoons seasoned rice vinegar 
2 Tablespoons tamari or soy sauce
1 Tablespoon sambal oelek
1 teaspoon brown sugar
2 Tablespoons oil (a neutral-flavored oil works best)
1 teaspoon toasted sesame oil

Mix all ingredients until well incorporated.  Have a taste of the dressing and adjust to your preferences if necessary.

Happy Mofo-ing everyone!!


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