Plant-Based Veggie Crunch Protein Salad
approximate macros per serving (5 servings total)u003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: 410u003cbru003eu003cstrongu003eproteinu003c/strongu003e: 17gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: 33gu003cbru003eu003cstrongu003efatu003c/strongu003e: 25g
Servings 5 servings
Calories 300kcal
Ingredients
- for the salad: 2 cups green cabbage, thinly sliced 1 red bell pepper, thinly sliced 1 cup shredded carrots 1/2 cucumber, sliced into half-moons 2 green onions, chopped 1 cup cooked edamame 1 block (about 14 oz) extra firm tofu, pressed and cubed 1 cup cooked quinoa 1/2 cup roasted cashews, roughly chopped for the sriracha peanut dressing: 1/4 cup peanut butter 1 tbsp toasted sesame oil 1/3 cup vegetable broth (or water) 1 tbsp liquid aminos (or soy sauce) 1 tsp fresh ginger, minced 1 clove garlic, minced 1-2 tsp sriracha (adjust for spice preference)
Instructions
- prepare the tofu: after pressing the tofu, cut it into cubes and either bake or pan-fry until crispy. bake at 400 degrees for about 22 minutes. set aside to cool.
- in a large mixing bowl, combine the tofu, cabbage, bell pepper, carrots, cucumber, green onion, edamame, quinoa, and cashews.
- whisk together the dressing ingredients (peanut butter, sesame oil, vegetable broth, liquid aminos, ginger, garlic, and sriracha) until smooth. adjust with more vegetable broth if needed to reach a pourable consistency.
- toss the salad with the dressing until evenly coated. serve immediately, or refrigerate for up to 3 days for flavors to develop.