It’s too hot to cook, but I’ve got you covered with this easy No Cook Tofu Salad with Peanut Sauce. Fresh, crispy, crunchy vegetables, protein-packed tofu and edamame, and a creamy, rich, sweet and salty peanut sauce to top it all off. This is peak fresh, summertime goodness, and it’s ready in less than 20 minutes.
Prep Time
20 minutes
Cook Time
0 minutes
Serves
6
Ingredients
- 2 blocks firm tofu, cubed
- 1 medium head purple cabbage
- ½ cup green onions
- 2 medium carrots
- 1 large English cucumber
- 2 cups edamame
- Peanut Sauce
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 3/4 cup smooth peanut butter
- 2 Tbsp toasted sesame oil
- 3 Tbsp agave syrup
- ½ tsp ground ginger
Steps
1
Prepare the peanut sauce. Whisk together the soy sauce, rice wine vinegar, peanut butter, sesame oil, agave, and ginger.
2
Using a food processor, shred the cabbage, green onions, carrots, and cucumber. Cube the tofu into 1 inch pieces.
3
Add the veggies and tofu to a large mixing bowl and toss to combine. Dress just before serving, and toss to combine.
No Cook Tofu Salad with Peanut Sauce
Ingredients
- 2 blocks firm tofu, cubed
- 1 medium head purple cabbage
- ½ cup green onions
- 2 medium carrots
- 1 large English cucumber
- 2 cups edamame
Peanut Sauce
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 3/4 cup smooth peanut butter
- 2 Tbsp toasted sesame oil
- 3 Tbsp agave syrup
- ½ tsp ground ginger
Instructions
1. Prepare the peanut sauce. Whisk together the soy sauce, rice wine vinegar, peanut butter, sesame oil, agave, and ginger.
2. Using a food processor, shred the cabbage, green onions, carrots, and cucumber. Cube the tofu into 1 inch pieces.
3. Add the veggies and tofu to a large mixing bowl and toss to combine. Dress just before serving, and toss to combine.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 411Total Fat 27gSaturated Fat 5gUnsaturated Fat 22gSodium 1338mgCarbohydrates 27gFiber 6gSugar 12gProtein 20g
