Tofu and Broccoli Salad with Peanut Butter Dressing
Tofu and Broccoli Salad with Peanut Butter Dressing
Rating: (1 rated)
Recipe Yield: Serves 4

1/2 cup smooth peanut butter
1/4 cup rice vinegar
3 tablespoons tamari or soy sauce
2 tablespoons water
1 to 2 teaspoons Sriracha hot sauce (optional)
1 teaspoon toasted sesame oil
12 ounces broccoli slaw (no dressing)
1 medium red bell pepper, julienned
1 pound baked tofu (see Recipe Notes), cut into small cubes
1/4 cup shelled and cooked edamame
1/4 cup roasted peanuts
1/4 cup loosely packed fresh cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

Recipe Notes

  • Accompanying recipe: We used baked tofu in this recipe.
  • Make ahead: The dressing can be made and stored in an airtight container in the refrigerator for up to 1 week; let sit out at room temperature for 15 minutes, then whisk or blend again before serving.
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