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crispy Thai tofu salad

Crispy Thai Tofu Salad Bowl

A nutritious and filling Thai-inspired salad that is loaded with crispy tofu, coconut curry cashews and edamame and finished with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Salad
Servings 6

Ingredients
  

For the cashews

  • 2/3 c. raw cashew pieces
  • 1/2 tsp. curry powder
  • 1/2 tsp. curry paste
  • salt to taste

For the tofu

  • 1 package of firm tofu
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp tamari
  • 1 tsp onion or garlic powder
  • 2 Tbsp arrowroot starch
  • 1 tsp. coconut oil melted

For the salad

  • 1/2 small head of purple cabbage sliced thin
  • 4 cups kale chopped
  • 1 cup carrots sliced thin
  • 2 green onions chopped
  • 1/2 cup cilantro rough chop
  • 1 1/2 cups frozen shelled edamame, thawed

For the tahini dressing

  • 3 Tbsp. tahini thinned with a 2-3 tsp. warm water
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 1 tsp garlic powder
  • 1/4 cup olive oil
  • 1 Tbsp sesame oil

Instructions
 

For the cashews

  • Preheat oven to 325 degrees.
  • Place the cashews on a small baking sheet.
  • Drizzle with the melted coconut oil and add the curry powder and curry paste. Season with salt.
  • Roast for 8-10 minutes until golden. Remove from the oven and set aside to cool.

For the tofu

  • Preheat oven to 425 degrees.
  • Drain and press the tofu. Cut the tofu into cubes and place in a bowl.
  • Add the olive oil, tamari and garlic powder to a small bowl and whisk. Pour over the tofu and stir gently. Let the mixture sit for a few minutes until the liquid is absorbed by the tofu.
  • Add the arrowroot starch to the tofu and gently toss to coat.
  • Place tofu on a parchment lined baking sheet and bake in the preheated oven for 30 minutes, flipping halfway through, until golden and crisp. Turn the oven up to 450 for the final 5 minutes of baking for extra crispiness.
  • Remove from the oven and set aside to cool.

For the salad

  • Add the cabbage and kale to a large salad bowl and toss.
  • Add the remaining vegetables.
  • Once cooled, add the tofu and curry cashews.
  • Top with the tahini dressing and toss to combine.

For the dressing

  • Add all of the ingredients to a mason jar and fit tightly with a lid. Shake vigorously until ingredients are combined.