Vegan Thai Protein Salad

Serves 2
Prep time 10 mins
Cook time 10 mins

Ingredients:

For the salad

• 14 oz. (400g) organic extra firm 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

Instructions:

1. 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.