Serves: 4
Prep: 10 mins
Cook: 10 mins


Nutrition per serving:

195 kcal

11g Fats

15g Carbs 

13g Protein


   What you need :     

For the salad:

• 14 oz. (400g) natural tofu

• 3 cups (90g) kale, chopped

• 1 cup (100g) purple cabbage, shredded

• 1 red bell pepper, chopped

• ⅔ cup (30g) carrot, grated

• 1 tbsp. coconut oil

For the dressing:

• 3 tbsp. peanut butter

• 2 tbsp. coconut milk

• 1 tbsp. rice vinegar

• 1 tbsp. honey

• 1 tbsp. soy sauce

• ½ lime, juiced

• ½ tsp. chili flakes

• 1-2 tbsp. water

  What do you need to do :     

  • Wrap the tofu in a kitchen cloth and place something heavy on top of it - this will cause the moisture in the tofu to release.

  • In the meantime, prepare your vegetables. Toss the chopped kale, grated carrot and shredded cabbage in a salad bowl.

  • In a small bowl, mix all the dressing ingredients.

  • Heat the coconut oil in a pan. Cut the tofu into strips and season with salt and pepper — fry on medium-high heat for about 5 minutes each side, or until golden brown.

  • Divide the salad between bowls, top with tofu, drizzle with the salad dressing and season with black pepper to serve.

  • Tip: If you prefer a meat version of this salad, then it will go perfectly with a grilled chicken breast instead of the tofu.