Tofu Asian Salad

By: Rachel Enright

Course

LunchSalads

Tags

High FibreAsianHealthyVegetarianTofu

Info

• Servings

  4-6

• Prep Time

  15 mins

• Cook Time

  N/A

Ingredients

• Wombok cabbage, sliced ½ head
• Coriander, cut into large pieces ½ bunch
• Fresh mint leaves, stalks removed 1 cup
• Red onion, thinly sliced ¼ pc
• Long red chili, deseeded and cut into thin slivers 1 pc
• Snow peas, sliced lengthwise 1 cup
• Crispy salt & pepper tofu 2 cups
• DRESSING:
• Organic apple cider vinegar 3 tbsp
• Mirin 1 tbsp
• Sesame oil 1 tbsp
• Raw honey or coconut sugar 1 tbsp
• Fresh garlic, minced 2 cloves
• Fresh lime, squeezed ½ pc

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Method

1. Mix tofu and all veggies in a large salad bowl.
2. Combine dressing ingredients in a jar and give a good shake to mix well.
3. Pour over salad and toss well.
4. Serve and enjoy!

Extra Notes

You can swap coriander leaves for flat leaf parsley, if you prefer.

Click here for Crispy Salt & Pepper Tofu recipe.

More about the Author

Rachel Enright

Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.