Thai-Style Tofu Salad

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Thai-Style Tofu Salad

1 package organic tofu

1 large carrot

1 red onion

1 green pepper

Dressing:

2 jalapeno peppers

1 stem lemon grass, sliced thin (if dried, soak in hot

water one hour)

2 limes

1 Tbsp (15 mL) Bragg’s liquid aminos

1 Tbsp (15 mL) honey

Herbamare seasoning

Garnish:

tomato slices

lime slices

cilantro

1 Tbsp (15 mL) chopped peanuts

cabbage leaves

 

 

 

 

 

 

Wash vegetables; cut into thin strips then cut tofu

into cubes. Mix. Combine ingredients for dressing.

Stir well and toss with salad. Chill, covered, for

one-half to two hours (if desired). Toss. Serve on bed

of cabbage with garnishes.

 

Serves two to three

 

Source: alive #211, May 2000

 

 

 

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