Tofu & crunchy veg salad with peanut dressing

Quick, easy, fresh, high protein

I made a version of this most weeks. I go back to it over and over because it’s so good and easy (and flexible!).

Tofu gets cubed and cooked in the air fryer (or oven or pan) for 10 mins, and while that’s cooking you prepare the veg and dressing. Then just mix it all together and dig in! Less than 15 minutes, and so good.

You can mix up the veg - raw courgette, any cabbage, crunchy lettuce, kohlrabi, radish all work well. And mint makes a nice addition as well as/instead of coriander.

It’s healthy, high protein (over 30g), plant based and gluten free too. Enjoy!

You’ll need (per portion):

• 150-180g smoked firm tofu

• Handful shredded green cabbage

• Handful shredded red cabbage

• 1 pepper (yellow or red), thinly sliced

• 1 carrot, julienned or grated

• 2 spring onions, finely sliced

• Small handful coriander, roughly chopped

• 1/2 lime

For the dressing:

• 1.5 tbsp peanut butter (or try cashew butter)

• 1 tbsp dark soy sauce (or tamari)

• 1 tbsp rice vinegar

• 1 tsp honey or maple syrup

Cut the tofu into small cubes. Air fry (or cook in a pre heated oven) for 10 minutes at 200C (no need to oil).

While it cooks, prepare all the veg and add to a large bowl. Season with salt.

In a small bowl, make the dressing by mixing the peanut butter, soy sauce, honey and vinegar until smooth. Loosen with a little water, 1-2 tbsp.

When the tofu has had 10 minutes, add it to the veg and pour the dressing in too. Squeeze in the lime juice and give it a good mix until well combined.

Dig in! If you have some, chopped salted peanuts make a tasty, crunchy topping too.