This Thai Peanut Broccoli Slaw Salad comes together quickly and easily, even with the store-bought sauce. This salad is also easy to prepare and requires no cooking. You can also change the ingredients of the salad based on the items you have in your fridge to create various combinations.
This vegan salad can help you achieve your 2020 resolution to eat less meat and more plant-based food. This dish is both vegan and a salad. However, it’s incredibly satisfying because of the peanut sauce that satisfies. This colorful salad is a feast for your eyes!
THAI BROCCOLI BROCCOLI WITH TOFU (MAKES SIX SERVINGS).
+ 1 12 oz package broccoli slaw
Add 1 cup of thinly sliced purple kale.
Add one red bell pepper, thinly sliced
Add 1/2 bunch of chopped cilantro for garnish.
Add 1 cup of chopped green onions
+ one package extra firm tofu, cut into 1/2-inch cubes
Add two tablespoons of chopped peanuts for garnish.
Ingredients for THAI PEANUT SAUCE
Add 1/2 cup of natural peanut butter
+ 1.5 Tbsp soy sauce (or Tamari)
+ 1 Tbsp rice wine vinegar
+ 1 tsp fish sauce (or more soy sauce if vegan)
Sesame oil + 1 tsp
Add one tablespoon of sriracha
Add one teaspoon sugar
+ Juice from 1 lime
Add one tablespoon grated ginger
Add two minced garlic cloves to the mix
*I use approximately three tablespoons of water
01 Remove the tofu package from the refrigerator and cut it into 1-inch cubes. To extract as much moisture from the cubes as possible, press them between two clean towels.
Toss the tofu in a large bowl with the other salad ingredients.
In a medium-sized bowl, whisk all the ingredients for the peanut sauce except the water. Add 1-2 tablespoons at a time until you reach the desired consistency.
Taste the sauce and adjust the ingredients if necessary – add more sugar, sriracha, or soy sauce.
Pour the sauce over all of the ingredients in your salad and combine.
Garnish the dish with chopped peanuts & extra cilantro leaves.