Thai Salad with Sweet & Sour Peanut Tofu

Yep. This is a tofu recipe. Which means hell may have froze over. Or pigs are flying. So beware.

Most of you know I’m a big tofu hater. It’s super processed, generally genetically modified and messes with my hormones like crazy. I pretty much avoid soy all together, to be honest.

So you can imagine how shocked I was to have suffered from a tofu craving the other day. No, I’m not pregnant. And no, it wasn’t “that time of the month”. I just had a strange moment when I craved something out of my normal dietary realm. But I have to say…I’m super glad that it happened!

As we head into bikini season, I am absolutely cutting out as much crap and heavy foods as possible. I’m trying to embrace more salads and this tofu version is a real winner. I loved everything about it and have been eating it for days now. And I haven’t gotten sick of it at all. Getting organic, non-GMO tofu is key here. I didn’t feel any pain and didn’t hormonal after eating it, which is generally what tends to happen if I get a tofu dish out to eat somewhere.

Feel free to change up the salad a bit-I did rough estimates of my own ingredients, but you don’t have to stick to it :)

1 block extra firm, organic non-GMO tofu, pressed for 20 minutes and cut into cubes

1 Romaine heart, chopped

1 cup cooked frozen corn

1 large carrot, shredded

1 cup chopped red cabbage

1/2 cup chopped green or red onion

1/2 cup chopped peanuts

1/3 cup chopped fresh cilantro

2 tbsp hemp seeds

DRESSING

2 tbsp peanut or almond butter

2 tbsp sweet and sour sauce (or sriracha)

2 tbsp water

1 tbsp olive oil

1 tbsp brown rice or chickpea miso

1 tbsp apple cider vinegar

  • Preheat oven to 400 degrees
  • Whisk together all dressing ingredients
  • Toss tofu cubes with 2 tbsp of dressing until well coated
  • Place on a parchment paper lined baking sheet and cook at 400 degrees for 40 minutes, turning halfway through
  • Toss today all other salad ingredients
  • Serve with tofu and remaining dressing when cooked

015

 

016

Cranberry Orange & Kale Quinoa Salad

001

Almost a week with no posts. That just proves how insane my life has been as of late. Cooking at 4:30 in the morning, revolving my life around a soaking/sprouting/dehydrating schedule and driving into Boston every other day for this actor has become the norm for me. And it’s pretty exhausting. All this raw vegan […]

[Continue reading...]

Raw Stuffed Mushrooms with Rosemary Cream Sauce

001

Man, by the time Friday rolls around nowadays, I am wiped the eff out. Cooking every single meal for this actor is not an easy task. I feel like an old lady, but literally standing on your feet all day takes it’s toll on your. I’m in my kitchen more than I sleep now, and […]

[Continue reading...]

Raw Banana Crepe Wraps with Strawberries

003

Oh man, who new raw food could be this good? As limiting and restrictive a raw vegan diet can be, I find myself TOTALLY in love with many of the recipes I find or create that are uncooked. Since I’m new to a lot of these raw breakfast foods, I find myself constantly falling in […]

[Continue reading...]

Raw Taco Stuffed Peppers with Cilantro Cream Sauce

IMG_20140407_055426_1 (1)

Whenever someone asks me about my diet, or wants to know what my favorite vegan meal is, I always end up mentioning my Raw Vegan Taco Salad. I still can’t get enough of it, and it’s an easy, popular dish among clients. I feel like I should probably come up with a fancier dish to […]

[Continue reading...]

Raw Cashew Cinnamon Donut Holes

001

So, like I said, I’ve been searching for inspiration for some new, crazy delicious raw breakfast options for this April gig I’ve got going on. And all I know is that I’ve got to come up with creative ways to use nuts, seeds, fruits and dates. And these little donut holes were a GREAT find! […]

[Continue reading...]