Name: Rainbow Roll Salad with Peanut Sauce Dressing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Thai
Ingredients: Baked Tofu: 14 oz. extra firm tofu 1 Tbsp. coconut aminos 1 tbsp. canola oil 1 tsp. sesame oil 1 Tbsp. cornstarch For the Salad: 1 small bunch collard greens, chopped Daikon radish, cut into matchsticks Carrots, cut into matchsticks shredded Red cabbage, shredded 6 oz. thin brown rice noodles cooked in low sodium vegetable broth or water Crushed Peanuts Fresh cilantro Fresh mint Peanut Sauce Dressing: 1/2 c. natural peanut butter 3 Tbsp. coconut aminos 1 Tbsp. brown rice vinegar 2 tsp. toasted sesame oil 2 tsp. maple syrup 1 1/2 tsp. grated fresh ginger 1 tsp. sambal oelek 1 clove garlic, grated Juice of 1 lime 2-4 Tbsp. warm water

Ingredients

Baked Tofu:

14 oz. extra firm tofu

1 Tbsp. coconut aminos

1 tbsp. canola oil

1 tsp. sesame oil

1 Tbsp. cornstarch

For the Salad:

1 small bunch collard greens, chopped

Daikon radish, cut into matchsticks

Carrots, cut into matchsticks shredded

Red cabbage, shredded

6 oz. thin brown rice noodles cooked in low sodium vegetable broth or water

Crushed Peanuts

Fresh cilantro

Fresh mint

Peanut Sauce Dressing:

1/2 c. natural peanut butter

3 Tbsp. coconut aminos

1 Tbsp. brown rice vinegar

2 tsp. toasted sesame oil

2 tsp. maple syrup

1 1/2 tsp. grated fresh ginger

1 tsp. sambal oelek

1 clove garlic, grated

Juice of 1 lime

2-4 Tbsp. warm water

Instructions

Preheat oven to 400 degrees. Prep the tofu by pressing between two paper towels for about 15 minutes to remove excess moisture. Then cut into 3/4 cubes and toss with the coconut aminos, canola oil, sesame oil and cornstarch on a parchment lined baking sheet. Spread the tofu cubes evenly on a parchment lined baking sheet and bake for 25 to 30 minutes, or until golden brown.
Meanwhile, to prepare the dressing, whisk together the peanut butter through lime juice in a small bowl. Depending on the consistency of your peanut butter, you may need to thin out the dressing with warm water. If so, start by whisking in two tablespoons and gradually adding more until it’s reached your desired consistency.
To assemble the salads, distribute the chopped collard greens, radish, carrots, cabbage and brown rice noodles between your serving bowls. Top with the baked tofu and serve with the prepared peanut sauce dressing, crushed peanuts, cilantro and mint. Enjoy!

Keywords: spring roll, summer roll, thai recipe, rainbow roll, collard greens, peanut sauce, tofu, vegetarian, rice noodles