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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
Servings: 6
Course: Salad
Ingredients Method

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

Method
 

For the cashews
  1. Preheat oven to 325 degrees.
  2. Place the cashews on a small baking sheet.
  3. Drizzle with the melted coconut oil and add the curry powder and curry paste. Season with salt.
  4. Roast for 8-10 minutes until golden. Remove from the oven and set aside to cool.
For the tofu
  1. Preheat oven to 425 degrees.
  2. Drain and press the tofu. Cut the tofu into cubes and place in a bowl.
  3. 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.
  4. Add the arrowroot starch to the tofu and gently toss to coat.
  5. 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.
  6. Remove from the oven and set aside to cool.
For the salad
  1. Add the cabbage and kale to a large salad bowl and toss.
  2. Add the remaining vegetables.
  3. Once cooled, add the tofu and curry cashews.
  4. Top with the tahini dressing and toss to combine.
For the dressing
  1. Add all of the ingredients to a mason jar and fit tightly with a lid. Shake vigorously until ingredients are combined.