Vegan Asian Tofu Salad

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 4-6

Ingredients:

For the Lime-Sesame Dressing:

• Juice of 1 limes

• 2 tablespoons agave nectar

• 2 tablespoons rice vinegar

• 2 tablespoons vegan fish sauce

• 1 tablespoon freshly grated ginger

• 1 teaspoon sriracha sauce

• 1/4 cup canola oil

• 2 tablespoons sesame oil

For the Tofu:

• 1 block tofu, extra firm, organic; pressed for 30 minutes to squeeze excess water out

• 1 tablespoon extra virgin olive oil

• 1 tablespoon tamari, low sodium

• 1 tablespoon cornstarch

For the Salad:

• 4 cups shredded napa cabbage

• 1 cup snow peas, halved lengthwise

• 2 large carrots, shredded

• 1 red bell pepper, thinly sliced

• 1 cup bean sprouts

• 4 scallions, thinly sliced

• 1 tablespoon toasted sesame seeds

• 3 tablespoons chopped fresh cilantro

Instructions:

1. Place tofu in or under a press and let drain for 30 minutes.

2. Preheat oven to 400 degrees.

3. In a small bowl, whisk together the lime juice, agave nectar, rice vinegar, vegan fish sauce, grated ginger, sriracha sauce, canola oil, and sesame oil. Set the dressing aside to allow the flavors to meld.

4. Slice the pressed and drained tofu into 3/4 inch cubes. Toss in extra virgin olive oil, add tamari and mix well. Sprinkle cornstarch over and mix again until incorporated and tofu is completely coated. Arrange on a parchment lined sheet pan in a single layer and bake in oven for 15 minutes. Flip tofu over to cook on the opposite side. Bake another 15 minutes. Remove from oven.

5. In a large salad bowl, combine the shredded napa cabbage, snow peas, shredded carrots, red bell pepper, bean sprouts, and scallions. Add the tofu and toss to mix well.

6. Just before serving, drizzle the dressing over the salad and toss well to combine.

7. Garnish the salad with cilantro and sesame seeds.

8. Serve the salad immediately.