vegetarian | gluten free | dairy free | egg free | vegan

30 minutes or less

What You’ll Need:

For the salad:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, sliced lengthwise

1 sweet bell pepper, diced

1/2 bag slaw mix, any variety OR 1/2 small green or purple cabbage, thinly sliced

1/2 bunch fresh cilantro, chopped

1/3 pound baby spinach or other salad greens

3-4 green onions, chopped

1/4 c roasted, unsalted peanuts

For the dressing:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

Combine rice with 2 c lightly salted water. Cook according to package instructions, on the stovetop, or in a rice cooker.

Next, press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand & set side.

Meanwhile, whisk dressing ingredients in a small bowl.

Then, prepare & arrange salad veggies on 2 big ‘ol plates or one large bowl to share.. Cube pressed tofu & add to salads. Spoon cooked rice over top, toss with dressing & peanuts.

Dive in!

Serves 2.