Spring is here and that means we get to shed some layers. And when we shed layers we expose more of our bodies so it’s time to transition to lighter meals. But just because we’re going lighter, doesn’t mean we can’t savor some flavor, right? Check out this easy, tasty and healthy salad that is great for lunch or dinner!
- 1 16 oz block tofu, pressed, drained and cubed
- 14 ounces vegan chicken broth (store bought or made from vegan chicken bullion)
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce or wheat free tamari
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini, or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
Place tofu in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through, 10 to 12 minutes. Transfer the tofu to a plate or bowl to cool. Cool and refrigerate the broth, reserving it for another use.
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
Add the tofu to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
