This recipe is adapted from Mark Bittman’s in his book, How to Cook Everything Fast and is called Cabbage with Crisp Tofu and Peanut-Lime Dressing. The cabbage is raw and he adds a bit of water to the dressing. If you make this as a salad, do the same; with cooked vegetables, there is enough retained water that no extra is needed.
The crispy tofu is amazing! I will be using this recipe in salads and soups and anything else I can think of when I want a vegetarian meal. Chewy and crunchy, the tofu has amazing texture. Add salt and pepper and red hot pepper flakes or go a different direction and add herbs or chili powder or ½ cup parmesan. You will need salt and pepper for flavor.
When using tofu, buy organic because you want non-gmo, pesticide-free soy beans. My favorite tofu is hand-crafted The Bridge.
Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu
3 tablespoons peanut butter
½ cup peanuts
1 pound broccoli
½ pound cauliflower
1 large zucchini, spiralized
Mix sauce ingredients.
Steam broccoli and cauliflower until soft and drain. Add zucchini. Stir in dressing. Top with crispy tofu and peanuts.
1 pound firm, organic tofu
Salt and pepper
Red pepper flakes or chili powder or rosemary, thyme, sage, oregano or ½ cup grated parmesan
1 tablespoon avocado oil
Turn broiler on high and place oven rack 6” from heat. Dry tofu well. Spread on parchment lined baking sheet. Bake 20-25 minutes, stirring occasionally.