Crispy tofu salad with peanut dressing

Crispy tofu salad with peanut dressing: red cabbage, carrot, cucumber and golden fried tofu meet a creamy, zesty lime dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 20 g
• Fat: 25 g
• Carbs: 40 g

Ingredients

• 200 g tofu
• 1 red cabbage
• 2 carrots
• 1 cucumber
• 2 tbsp peanut butter
• 1 tbsp lime juice (unwaxed lime)
• 1 tbsp maple syrup
• 1 tbsp cornflour
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · grater · spatula

1. Press the tofu well to remove the liquid, cut it into cubes and toss it in the cornflour until coated all over.
2. Heat a little olive oil or avocado oil in a hot frying pan and fry the tofu until golden and crisp.
3. Finely shred the red cabbage, grate the carrot and cut the cucumber into thin sticks.
4. Stir the peanut butter with the lime juice, soy sauce, maple syrup and a little water until smooth and you have a creamy dressing.
5. Divide the prepared veg between bowls and arrange loosely.
6. Top with the crispy tofu and spoon the peanut dressing over just before serving.

Good to know

This is a salad that makes a proper meal and still tastes fresh. The contrast of crispy tofu and creamy dressing just works.

Swaps

Tofu → tempeh (more protein and, depending on the product, more fibre). Peanut butter → almond butter (provides vitamin E, among other things; contains tree nuts). Maple syrup → date paste (also adds a little fibre). Soy sauce → tamari (gluten-free alternative with a similar flavour).

Allergens

Contains soya, peanuts and gluten (soy sauce); with tamari instead, it is gluten-free. For children, season mildly and fry the tofu until nicely crisp; in pregnancy, make it fresh and handle everything hygienically.

Dairy-free recipes