Vegan Thai Salad with Tofu & Sprouts

Serves 1 | Prep time: 15 mins | Cooking time: 10 mins

INGREDIENTS

• 100g/3.5oz firm tofu (1 cup, cubed)
• 15ml/0.5oz (1 Tbsp) soy sauce
• 30g/1oz (1/2 cup) bean sprouts
• 30g/1oz spring onion (1/2 cup, finely chopped)
• 100g/3.5oz red cabbage (1 1/2 cups, finely shredded)

Thai Dressing

• 2 garlic cloves, chopped
• 20g/0.7oz red chilli (1 chilli, finely chopped)
• 5ml/0.17oz (1 tsp) sesame oil
• 30ml/1oz (2 Tbsp) soy sauce
• 20g/0.7oz (1 Tbsp) tamarind paste

METHOD

1. Cut the firm tofu into cubes and place in a shallow bowl or plate. Drizzle with 1 tablespoon of soy sauce and set aside.
2. In a blender, combine the ingredients for the Thai dressing. Blend until smooth.
3. Shred cabbage and chop spring onion.
4. Heat a pan on medium heat and cook the tofu for approx. 10 minutes or until lightly browned.
5. Assemble the salad by adding the cabbage, bean sprouts and cooked tofu to a plate or bowl. Top with the spring onion and drizzle with the Thai dressing.

photo: @veganbyeden

Macros – Carb: 15g  Fat: 13g  Prot: 24g  Calories: 275

This recipe is part of the 7-day Wellbeing meal plan