This is probably one of my favorite salads that I have every made. It has so much flavor and is easy to whip together after cooking a few of the items. It’s loaded with protein from the crispy baked tofu, quinoa, and edamame while keeping you full because of the fibrous veggies. I hope you enjoy!

Here’s everything you will need to make this delicious Thai-inspired Chopped Salad and Spicy Peanut Sauce along with cooking notes:

Tofu Ingredients:

Extra firm tofu - I have tried this with both soy-based and fava bean (soy-free) tofu, and both work great.

Olive oil

Soy Sauce

Quinoa Ingredients:

Quinoa

Vegetable Broth or Water

Salt and black pepper to taste

Olive oil

Vegetables:

A leafy green - I used massaged kale

Red onions

Red bell peppers

Shredded carrots

Purple cabbage

Cucumbers

Edamame

Sprouts

Cilantro

Green onions

Crushed peanuts

Peanut Sauce:

Peanut butter powder (this is the brand I like to use https://bit.ly/3tCxdcn)
Rice vinegar - you can find this at most grocery stores in either the international or Asian section of the store
Sriracha - don’t like spice? Thats ok, leave the sriracha out. It’ll still be delicious.
Sesame seed oil - you can find this at most grocery stores in either the international or Asian section of the store
Soy sauce or coconut aminos
Agave, maple syrup, or your choice of sweetener
Lime juice
Garlic powder
Black pepper
Hot water

STEP 1: Prepare and bake the tofu

STEP 2: Cook the quinoa

STEP 3: Prepare the Peanut Sauce

STEP 4: Cut the vegetables

STEP 5: Assemble the Salad and Enjoy!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

This recipe makes one serving or salad; however, you will have remaining peanut sauce and quinoa for later use. You may have a bit of tofu leftover unless you’re greedy like me :)

Ingredients:

Crispy Tofu Ingredients:

1/2 of a block of extra firm tofu

2 tsp Olive Oil

2 tbsp Soy Sauce

Quinoa Ingredients:

1/2 cup Quinoa (rinsed)

1.5 cups Vegetable Broth (or 1 cup of Water)

2 tsp Olive Oil

Salt and Black Pepper to Taste

Remaining Salad Ingredients:

1.5 cup Leafy Greens (e.g., kale, massaged with olive oil, lemon juice, or water)

1/4 of a Small Red Onion

1/2 Red Bell Pepper

1 Large Carrot (shredded)

1/4 cup Purple Cabbage

1/2 Cucumber

1/4 cup Edamame

Toppings: Sprouts, Cilantro, Green Onions, Crushed Peanuts

Spicy Peanut Sauce Ingredients:

3 tbsp Peanut Butter Powder (the brand I use is here: https://bit.ly/3tCxdcn) )

1.5 tbsp Rice Vinegar

2 tbsp Sriracha

2 tsp Sesame Seed Oil

2 tbsp Soy Sauce

2 tsp Agave

Juice from 1/2 Lime

1.5 tsp Garlic Powder

1/4 tsp Black Pepper

3 tbsp Hot Water

Instructions:

Preheat the Oven and Prepare the Tofu: Preheat the oven to 400°F (200°C). Drain and press excess liquid from the tofu. You can use a tofu press, gently squeeze, or wrap it in paper towels with weights on top for 30 minutes. After draining, crumble the tofu into small pieces. Place the pieces on a baking sheet, add olive oil and soy sauce, and bake for 10-15 minutes or until crispy and browned. Remove and set aside.

Cook the Quinoa: While the tofu is baking, rinse the quinoa using a mesh strainer. In a medium-sized pot over medium heat, add olive oil. Once hot, toast the quinoa for 5 minutes, stirring occassionally. Add the vegetable broth (or water) and bring to a simmer. Cover, reduce heat to low for 10-15 minutes. Remove from heat, let it sit for 5 minutes, then fluff with a fork.

Make the Spicy Peanut Dressing: Whisk together the peanut butter powder, rice vinegar, sriracha, sesame seed oi, soy sauce, agave, lime juice, garlic powder, black pepper, and hot water in a container and set aside.

Prep the Veggies: Massage kale until tender. Dice red onions, red bell peppers, cucumbers, and purple cabbage. Shred the carrots.

Assemble and enjoy: Add all the prepared ingredients to a bowl, and drizzle with the spicy peanut sauce. Top with sprouts, cilantro, green onions, and crushed peanuts.