Kale & Tofu Salad With Peanut Butter Dressing

 

Craving salad after weeks of shakes and soft food?! This salad will give you all the crunch and flavor you've been missing. Plus, it's packed with nutrients, low-carb and high in protein! A great addition to your WLS meal plan!

 

Here's what you'll need:

For the salad:

• 14 oz. (400g) natural tofu
• 3 cups (90g) kale, chopped
• 1 cup (100g) purple cabbage, shredded
• 1 red bell pepper, chopped
• ⅔ cup (30g) carrot, grated
• 1 tbsp. coconut oil

For the dressing:

• 3 tbsp. peanut butter
• 2 tbsp. coconut milk
• 1 tbsp. rice vinegar
• 1 tbsp. honey
• 1 tbsp. soy sauce
• ½ lime, juiced
• ½ tsp. chili flakes
• 1-2 tbsp. water

 

INSTRUCTIONS

1. Wrap the tofu in a kitchen cloth and place something heavy on top of it - this will cause the moisture in the tofu to release.
2. In the meantime, prepare your vegetables. Toss the chopped kale, grated carrot and shredded cabbage in a salad bowl.
3. In a small bowl, mix all the dressing ingredients.
4. Heat the coconut oil in a pan. Cut the tofu into strips and season with salt and pepper — fry on medium-high heat for about 5 minutes each side, or until golden brown.
5. Divide the salad between bowls, top with tofu, drizzle with the salad dressing and season with black pepper to serve.