This Chopped Salad with Sriracha Tofu & Peanut Dressing is a vibrant, fat-burning meal that’s full of flavor and nourishment! Extra-firm tofu delivers lean plant-based protein to keep you full and support muscle tone, while the sriracha adds a metabolism-boosting kick. The crunchy mix of romaine lettuce, purple cabbage, cucumber, carrots, and red bell pepper is packed with fiber, antioxidants, and hydration to naturally support digestion and satiety. The creamy peanut dressing made with natural peanut butter, lime juice, soy sauce, fresh ginger, and garlic not only adds rich flavor but also brings in healthy fats and anti-inflammatory benefits. A sprinkle of roasted peanuts on top provides extra crunch and satisfying plant-based fats. With its perfect balance of protein, fiber, and flavor, this meal is clean, energizing, and made to help you feel your best. Eat smart. Burn fat. Feel your best.
Ingredients and Preparation:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss 1 block (14 oz) of extra-firm tofu (pressed and cubed) with 1 tablespoon of sriracha, 1 tablespoon of low-sodium soy sauce or tamari, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Mix until the tofu is well coated. Spread the tofu cubes on the prepared baking sheet in a single layer and bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
While the tofu bakes, prepare the peanut dressing. In a small bowl, whisk together 2 tablespoons of natural peanut butter, 1 tablespoon of rice vinegar, 1 tablespoon of fresh lime juice, 1 tablespoon of low-sodium soy sauce or tamari, 1 teaspoon of honey or maple syrup, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove. Add 2 to 3 tablespoons of water, a little at a time, and whisk until the dressing is smooth and pourable.
In a large bowl, combine 4 cups of chopped romaine lettuce, 1 cup of shredded purple cabbage, 1 cup of chopped cucumber, 1 cup of shredded carrots, ½ red bell pepper (thinly sliced), and ¼ cup of chopped fresh cilantro (if using). Toss to mix.
Once the tofu is done, let it cool slightly. Add the crispy sriracha tofu to the salad and drizzle with the peanut dressing. Toss everything together or serve the dressing on the side. Top with 2 tablespoons of chopped roasted peanuts for crunch. Enjoy fresh and feel great about fueling your body right. Eat smart and feel your best!
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