THAI CRUNCH CHOPPED SALAD

Using Thai Almond Sauce

Prep Time: 20 mins 

Cook time: 20 mins 

Total time: 40 mins 

Ingredients:

• 1 block tofu squeezed and patted dry cut into ½-inch cubes

• 1 TBLS  olive or avocado oil

• 1 small head of Savoy Cabbage diced into ½ inch cubes

• 1 small head of purple diced into ½ inch cubes

• 2 med-sized cucumbers diced into  ½ inch cubes

• 1.5 cups shredded carrots chopped finely 

• 4 stalks green onion sliced thinly 

• ¼ cup chopped cilantro

• 4 large Thai Basil leaves 

• ¼ cup toasted almonds chopped 

• 1 TBLS toasted sesame seeds for garnish

• 1 bottle Plant Bomb Thai Almond Sauce

Instructions: 

Preheat the oven to 425 degrees. Place diced tofu on a lined baking sheet, toss with oil, and season with salt and pepper. Bake for 20 mins flipping halfway through until tofu is crispy. Remove from oven and allow to cool.

Place all ingredients into a large bowl. Pour Thai Almond sauce over the top and lightly toss until all ingredients are coated. Sprinkle toasted almonds and sesame seeds over the top, and enjoy!

Special Notes: 

This recipe is Vegan and gluten-free and stores well in the fridge for up to 3 days.