Banh Mi Inspired Salad with Peanut-Free Dressing (Dairy-Free)

Ingredients

• 1 14 oz block Extra-firm tofu
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 cup Shredded carrots
• 0.5 cup Daikon radish
• 0.5 Cucumber
• 0.25 Jalapeño
• 0.25 cup Cilantro
• 8 cups Mixed greens
• 2 tbsp Sunflower seed butter
• 2 tbsp Lime juice
• 1 tbsp Maple syrup
• 1 clove Garlic
• 2-4 tbsp Water

Instructions

1. 1Place the 1 14 oz block Extra-firm tofu on a clean surface and press firmly to remove as much water as possible. Cut the pressed tofu into 1/2-inch thick slices.
2. 2In a shallow dish, whisk together the 2 tbsp Soy sauce, 1 tbsp Rice vinegar, and 1 tsp Sesame oil. Place the tofu slices in this marinade, ensuring they are coated, and let them marinate for at least 15 minutes.
3. 3Heat a grill or a 12-inch skillet over medium heat (approximately 350°F or 175°C). Cook the marinated tofu slices for 5-7 minutes per side, until they are golden brown and slightly firm to the touch.
4. 4While the tofu is marinating or cooking, prepare the dressing. In a small bowl, whisk together the 2 tbsp Sunflower seed butter, 2 tbsp Lime juice, 1 tbsp Maple syrup, 1 minced clove Garlic, and 2-4 tbsp Water until the mixture is smooth. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches your desired pouring consistency.
5. 5In a large bowl, combine the 8 cups Mixed greens, 1 cup Shredded carrots, 0.5 cup Daikon radish, 0.5 Cucumber (sliced), and 0.25 Jalapeño (thinly sliced, if using).
6. 6Add the cooked tofu slices and the 0.25 cup Cilantro to the large bowl with the salad ingredients.
7. 7Pour the prepared sunflower seed butter dressing over the salad. Toss everything gently to coat all the ingredients evenly. Serve the salad immediately.

Substitutions

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