Veggie and Protein Packed Salad with Spiced Peanut Dressing
Servings 5 servings
Calories 300kcal
Ingredients
- salad base: 2 cups cooked quinoa 1 1/2 cups edamame 14 ounces tofu, roasted and cubed 1 large cucumber, diced 1 large red bell pepper, diced 3 cups chopped red cabbage 2 cups shredded carrots 1 bunch cilantro, chopped 1/3 cup green onion, chopped 1/2 cup roasted cashews spiced peanut dressing: 1/3 cup + 2 tbsp runny peanut butter 2 tbsp coco aminos marinade and sauce 1 tbsp maple syrup 1 tsp garlic powder 1 tsp onion powder 1/4 tsp chili powder 1/4 tsp curry powder 1/4 tsp turmeric powder juice of 1/2 lime sea salt, to taste 3/4 cup water
Instructions
- prepare the tofu: preheat your oven to 400°F (200°C). cut the tofu into cubes, place them on a lined baking sheet, and lightly coat with oil or seasonings of choice. bake for 20-25 minutes, or until golden and crispy, flipping halfway through.
- assemble the salad base: in a large bowl, combine the cooked quinoa, edamame, roasted tofu cubes, diced cucumber, diced red bell pepper, chopped red cabbage, shredded carrots, chopped cilantro, and green onion. toss to combine evenly.
- make the spiced peanut dressing: in a medium bowl, whisk together the peanut butter, coco aminos, maple syrup, garlic powder, onion powder, chili powder, curry powder, turmeric powder, lime juice, and sea salt. gradually add the water, whisking until smooth and creamy. adjust seasoning to taste.
- dress the salad: pour the spiced peanut dressing over the salad and toss until everything is well-coated. sprinkle the roasted cashews on top for added crunch.
- serve: enjoy the salad immediately or refrigerate for 15-20 minutes to let the flavors meld together. store any leftovers in an airtight container in the refrigerator for up to 3 days.