Ingredients

The following ingredients have 5 Servings
  • 1 cup cooked brown rice (add up to 2 cups if desired)
  • 4 cups packed, finely chopped red cabbage (green cabbage is fine too)
  • 2 carrots, grated (approx. 1.5 cups)
  • 1 large or 2 small red peppers, finely diced (approx. 1.5 cups)
  • 1 bunch green onions, finely chopped
  • 1 cup lightly packed, chopped cilantro
  • 1/2 a cucumber, diced (approx. 1 cup)
  • 1/2 a medium red onion, diced (approx. 1 cup)
  • 1 package medium, firm or extra firm tofu, cut into cubes or triangles
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 5 tbsp natural peanut butter (75 g, sub almond butter or sunflower seed butter)
  • 1 tbsp sriracha sauce (omit if you don’t want it spicy or use more if you like it spicy!)
  • 4 cloves garlic
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp fresh lime juice
  • 1 tbsp rice wine vinegar
  • 4 tbsp water
  • 1 tbsp pure maple syrup
  • pinch of salt and pepper

Instruction

  • If you don’t have brown rice prepared, start cooking that now as it will need about 45 minutes to cook. Use white rice for a faster option, or sub with whole-grain pasta, noodles, farro or quinoa.
  • Preheat the oven to 400 F.
  • Chop the tofu into triangles, slabs or cubes then toss with the tofu ingredients. Place on a baking tray lined with parchment paper (optional but easier clean up!) and bake for 30 minutes until starting to brown and crisp. I like to flip it after 20 minutes but its’ not totally necessary to do so. For extra crispiness, see notes on pressing the tofu first.
  • To make the dressing, add all the dressing ingredients to a blender or food processor, or use and immersion blender and mix until smooth and creamy. If you don’t have a blending method, sub the garlic with 2 tsp garlic powder and whisk everything together until smooth and creamy. You may need a little water to adjust the consistency of the sauce. If so, add water 1 tsp at a time until you have a thick but pourable sauce.
  • Chop all the veggies and either divide between 4 containers or bowls and top each with equal amounts of rice, tofu and peanut sauce or mix everything together in a large bowl and serve mixed. I like to mix the veggies in a large bowl then plate the mixed veggies individually, topping each serving with with the rice, tofu and sauce.
  • Serve with right away with fresh lime and if desired, chopped cashews or peanuts.