Thai-Inspired Coconut & Peanut Tofu Chopped Salad

Thai-Inspired Coconut & Peanut Tofu Chopped Salad

Course Dinner, Entree, Lunch, Main Course, Main Dish, Salad
Cuisine American, Asian, Thai, Vegan, Vegetarian



  • 16 oz tofu firm


  • 1/2 cup PB2 powder
  • 1 cup unsweetened organic lite coconut milk unsweetened organic milk canned
  • 3 tablespoons sriracha
  • 1 tablespoon ginger fresh
  • 2 teaspoons honey
  • 1 tablespoon garlic minced
  • 1 tablespoon lime juice
  • water


  • 2 cups romaine lettuce chopped
  • 1/2 medium purple cabbage chopped
  • 1 medium bell pepper sliced
  • 1/2 medium red onion
  • 1 medium carrots grated
  • 1/4 cup peanuts
  • cilantro


  • Mix together the ingredients for the sauce in a bowl. Season to taste with lime juice and ginger. Add tablespoons of water to the sauce if it is too thick. Place the sauce in an airtight container.
  • Thai-inspired Coconut & Peanut Chopped Salad
  • Press Tofu to remove excess moisture cut into cubes. Marinade Tofu in Soy Sauce Low Sodium for approx 30 mintues then place in oven 350 degrees for approx 30 until roasted and firm
  • On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.
  • To a large bowl, add the ingredients for the salad and the Tofu. Toss everything together.
  • For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.
  • Thai-inspired Coconut & Peanut Chopped Salad
  • Garnish and enjoy!
Keyword 21 day fix, 2b mindset, 30 minute meals, cabbage, dinner, lunch, plant based, plant protein, tofu, vegan, vegetarian, Veggies, veggies most
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