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Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

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

1 lime

3 tablespoons peanut butter

Hot sauce

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.

Crispy tofu

Crispy Tofu

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.

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