Health By Al

This salad was inspired by a Chinese Chicken Salad recipe. I love taking non-Vegan recipes and altering them to make them more Whole Food/Plant-Based. This salad is a great side for spring rolls or any Asian dish.

Ingredients:

Crispy Tofu

• 2 blocks extra firm tofu 
• 2 tablespoons cornstarch
• 2 tablespoons avocado oil
• Sea salt

Salad

• 1/2 small head purple cabbage, chopped
• 1 small head romaine lettuce
• 1 carrot, shredded or grated
• 3 tablespoons green onion, chopped
• 1 red bell pepper, chopped 
• 1 jalapeño, seeded and diced
• 1/2 cup roasted peanuts, chopped

Dressing

• 1 Tablespoon Sriracha
• 2 Tablespoons rice vinegar 
• 2 Tablespoons tamari/soy sauce
• 1/2 cup peanut butter
• 5 Tablespoons water, more or less as needed

1. Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Drain the tofu and dry it well with paper towels. Cut each block half, then into strips, and tear into bite-sized pieces.
3. Place the tofu pieces in a bowl. Drizzle with the avocado oil and cornstarch. Mix gently with a spoon. Place the bite sized pieces onto the parchment paper and sprinkle with sea salt. Bake 20-30 minutes, until crispy.
4. Combine all salad ingredients in a large bowl and lightly toss.
5. Whisk all dressing ingredients together, adding the water last. Add more water for a thinner dressing, and less if you prefer a thick sauce.
6. Incorporate the crispy tofu, and serve with the dressing on the side. Enjoy!