Smoked Tofu Salad with Spicy Peanut Sauce

The flavours in this salad are out of this world! Creamy peanut sauce, exotic coconut and crunchy beans, married perfectly. Kind of like an Indonesian Gado Gado salad minus the egg, it has definitely ensured repeat appearances in our home.

This recipes stems from my desire to have a protein packed lunch after a workout.  As Jen eluded to in yesterday’s post, The Vegan Project ladies are heading down to Las Vegas in less than two weeks to sample some of the fine vegan menus at The Wynn, courtesy of their vegan Chef, Tal Ronnen.  There will probably be a lot of day drinking poolside so…our vegan physiques need to be in tip top shape!

Ingredients:

1 head of green leaf lettuce or romaine, chopped

1/2 block shredded smoked tofu

1/4 cup unsweetened coconut flakes

4 teaspoons hemp hearts

Big handful of green beans, trimmed and lightly steamed, then rinsed under cold water

2 green onions, sliced

sliced organic romas (these are from my garden and they are the most flavourful tomatoes EVER!)

Sauce:

1/2 cup peanut butter

1/4 cup Bragg’s Liquid Aminos

1/4 cup water

juice of 1 lemon

1/2 teaspoon cayenne pepper (or more if you like it really hot)

2 cloves garlic, minced

2 teaspoons ginger, minced

1 teaspoon of agave nectar

Method:

In a small chopper blend together sauce ingredients until nice and smooth.  Set aside.

In a large salad bowl, add chopped lettuce, shredded tofu, hemp hearts, cooled beans and green onions.  Pour dressing over salad.  Start with half and toss, adding more if you like.  Dish out into bowls and add slice tomatoes.  Serve alongside a bowl of shiitake-miso broth for a nutritious, filling and very yummy lunch, or dinner.

~The Vegan Project

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