Kale & Tofu Salad With Peanut Butter Dressing

Prep 10 mins | Cook 10mins | Kcal 195 | Fat(g) 11 | Carbs(g) 15 | Protein(g) 13

 

Serves 4

For the salad:
400g natural tofu
3 cups (90g) kale, chopped
1 cup (100g) purple cabbage, shredded
1 red bell pepper, chopped
⅔ cup (30g) carrot, grated
1 tbsp. coconut oil

 

 

 

 

For the dressing:
3 tbsp. peanut butter
2 tbsp. coconut milk
1 tbsp. rice vinegar
1 tbsp. honey
1 tbsp. soy sauce
½ lime, juiced
½ tsp. chili flakes
1-2 tbsp. water

What you need to do

  1. Wrap the tofu in a kitchen cloth and place something heavy on top of it – this will cause the moisture in the tofu to release.
  2. In the meantime, prepare your vegetables. Toss the chopped kale, grated carrot and shredded cabbage 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 and season with salt and pepper — fry on medium-high heat for about 5 minutes each side, or until golden brown.
  5. Divide the salad between bowls, top with tofu, drizzle with the salad dressing and season with black pepper to serve.

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