1 package (16 oz) extra firm tofu. I use the high-protein kind from Trader Joe's that is not packed in water so it's ready to go.
1/2 cup shredded carrot
1/2 chop diced red bell pepper
2 cups cabbage or any slaw mix
1/4 scant cup green onions
1/2 cup diced cucumber (seeds removed)
1/2 cup broccoli florets
1/2 cup chopped bok choy
1/8 cup diced celery
Bean sprouts, crushed peanuts or almonds as garnish
2 T almond butter
2 tsp minced or crushed fresh ginger. You can also use ground ginger, about 1/2 tsp.
Sri racha to taste (I used 1 tsp) - you can also use cayenne (red) pepper
1/4 tsp crushed garlic
4 T apple cider or rice vinegar
1 T agave syrup or sugar
1 tsp gluten free soy sauce or tamari
1 tsp oil (coconut, vegetable, or canola - NOT olive oil)
1. Cut the tofu into bite-sized cubes and coat in cooking spray. Salt and pepper to taste. Place on a baking sheet (line with foil for convenient clean up). Broil or bake at 425F until slightly browned and crisp on the outside (about 10 minutes). Turn each piece over and broil another 5 minutes or so to crisp up all sides. Let it cool.
2. Mix all the veggies together in a large bowl.
3. Prepare the dressing.
4. Add the tofu to the veggies and toss with the dressing. Chill at least an hour, ideally no more than this if serving immediately after so the tofu doesn't soften up too much.
(Sorry, I don't have the nutrition breakdown added yet)