Peanut sauce has to be one of my favorite dressings. It has all the flavors I crave and most importantly, it's hearty. I have made many different variations of this salad, but this recipe is my favorite. Don't hold back on adding even more of your favorite veggies to this salad. You can never go wrong with more veggies like radish, carrots, or tomatoes.
If you are looking for some serious protein and flavor - this is it. This a great post work out meal as it is packed with fiber, protein, and healthy fats.
1 cup quinoa
2 cups water
1/2 medium cucumber, chopped
1/2 cup shredded purple cabbage
1/2 cup of red/yellow bell pepper (chopped)
1/4 cup cilantro chopped
For the dressing:
1/4 cup peanut butter
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari or Bragg's Liquid Aminos
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
(PC: Whole Foods)
Preheat oven to 400°F
Cut tofu into (1-inch) cubes, coat them in coconut oil and toss lightly
Arrange them in a single layer on a baking sheet
Bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total
Bring 2 cups of water to a boil. Add quinoa, cover, and simmer until quinoa is tender, about 15 -17 minutes.
Meanwhile, in a large bowl, combine all the ingredients for the dressing and stir for about 2 minutes. It will take some time for the ingredients to mix together well. Extra water may be added to thin the mixture to sauce consistency.
When the quinoa and tofu are ready, transfer it to the bowl, along with the veggies and dressing. Toss to combine.
Can be served immediately, but even better after having been refrigerated for 30 minutes. Keeps in the fridge for up to 3 days.