For the Salad:

14 oz. (400g) natural tofu

3 cups (90g) kale, chopped

1 cup (100g) purple cabbage, shredded

1 red bell pepper, chopped

2/3 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

Β½ lime, juiced

Β½ tsp. chilli flakes

1-2 tbsp. water

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. Chop the kale and pepper, grate the carrot and shred the cabbage. Toss everything in a salad bowl.

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

Heat the coconut in a pan. Cut the tofu into strips and season with salt and pepper β€” fry on medium-high heat for about 5 mins 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.

Jayne 🍽