Thai Tofu Salad
1 lb tofu (organic, sprouted, extra firm, drained)
1 tbsp avocado oil (Can also use sesame oil )
3 tbsps Coconut Aminos (can also use organic Tamari if not gluten-free)
1 tsp honey (Can also use coconut nectar )
2 1/2 tbsps Almond Butter
8 cups Arugula (approximately 1 1/2-2 cups per serving)
1 Lime (sliced into wedges)
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes (optional if you don't like spice)
1 Red Bell Pepper (sliced, julienne style)
1/2 cup Shredded Carrots (Can add more if desired)
1 -2 stalk Green Onion (optional topping)
Preheat the oven to 400ºF (a toaster oven works great for this).
Pat the tofu dry with a paper towl or place a plate/cutting board on top of it to remove the excess water. Slice the tofu into cubes and bake for 20 minutes. You can also spray a little oil on it, if desired, before baking.
While the tofu is baking, make the sauce by whisking together the oil, coconut aminos, honey/coconut nectar, sea salt, almond butter and optional red pepper flakes. Additionally, , assemble the arugula, peppers and carrots onto bowls/plates.
Once the tofu is done baking add it to a bowl, cover with the sauce and allow it to marinate for 5 minutes or so. Recommend covering the bowl to retain the heat.
After the tofu has marinated add it to the salads and serve with a lime wedge and optional green onions and/or toasted sesame. You will have some extra marinade, which can be used as a dressing. Enjoy!
Any unsweetened nut or seed butter works well so this can easily be modified for nut allergies.
The marinade can be made in advance during meal prep and stored in a glass container for a few days in the fridge.