Thai Fusion Rainbow Salad

By: Cinda Sanner

Ingredients:

• 4 medium-large zucchini squash
• 2 cloves fresh garlic
• 3 large carrots- washed and peeled
• 2 cups shredded purple cabbage
• 1 cup sliced baby red peppers
• 1 c sliced yellow peppers
• 2 – 14oz pkgs. Water packed firm or extra firm tofu
• Nutritional yeast flakes
• McKay’s Chicken style seasoning and broth
• 1 recipe of Thai Peanut Sauce –(see recipe below)
• Peanut Sauce
• 1 Tbsp Thai red curry paste
• 2 Tbsp agave
• ½ cup crunchy peanut butter
• 1 can coconut milk
• 1½ tsp fresh lime juice
• 1 tsp salt
• Cayenne pepper to taste

Steps

•  1. Using a food spiralizer, spiralize the zucchini and carrots and place them in separate bowls.
•  2. Spray a large skillet with a non-stick cooking spray and sauté the garlic until lightly browned.
•  3. Add the zucchini spirals into the skillet breaking them in half as you add them into the hot pan.
•  4. Sauté for 3 minutes stirring gently until they are just slightly tender – Do not overcook!
•  5. Put all of the vegetables into a large mixing bowl and gently toss to mix. Set aside.
•  6. Preheat oven to 400 degrees.
•  7. Cut each block of tofu into bite size cubes or slices.
•  8. Spray a baking sheet with a non-stick baking spray and lay out the pieces of tofu in a single layer onto the baking sheet.
•  9. Sprinkle with some McKay’s Chicken style seasoning, and then sprinkle with the Nutritional yeast flakes.
•  10. Spray the tops of the tofu with the non-stick baking spray and put into the oven for 20 minutes. Remove from oven and turn the tofu pieces over and repeat the sprinkling of the seasonings.
•  11. Return to the oven and bake another 25-30 minutes or until golden brown.
•  12. Remove for the oven and let cool on the baking sheet.
• Peanut Sauce
• 1. Combine all ingredients in a medium saucepan.
• 2. Bring to a boil over medium heat and then let simmer on low for 20 minutes making sure to stir several times during cooking.
• 3. Remove from heat and let cool.
• Salad Assembly
• 1. Put all vegetables and baked tofu into a large bowl and toss to combine.
• 2. Pour 1 cup of the peanut sauce over the top and gently mix until all the vegetables are coated with the peanut sauce.
• 3. Add more or all of the rest of the sauce depending on how much you would like.

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Provided by permission of 3ABN from: www.3abn.org