Serves: 2
Prepare the lime dressing according to instructions.
Arrange the greens, cabbage, broccoli sprigs, baked tofu, and carrot ribbons in a serving bowl.
Roll peanuts in a few drops of olive oil and a sprinkling of chili powder or cayenne pepper and arrange in the center of the salad.
Unleash the inner salad artist in you with a few swirls of Sriracha sauce! Serve immediately, passing around the spicy lime dressing on the side.
*For this recipe, I highly recommend the ready-to-eat Trader Joe’s Organic Baked Tofu, savory flavor — a blend of mustard seeds, toasted sesame oil, onion and garlic powders, apple cider vinegar, and sea salt. However, because I’m allergic to apples, I have to make mine from scratch: I marinate extra-firm tofu in a mix of sesame oil, shoyu, garlic and onion powder for a couple of hours before baking at 425 degrees (30 minutes). Soy Boy and White Wave also make very good baked tofu.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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