Jackie’s Rainbow Nourish Salad with Crispy Tofu & Peanut Sauce

Serves: 2–3 as a main, 3–4 as a side

Ingredients

For the Crispy Tofu

• 1 block (14 oz / 400 g) firm tofu, drained and pressed

• 1–2 tbsp olive oil or avocado oil

• 1 tbsp soy sauce or tamari

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

For the Salad (Rainbow Veggies)

• 1 cup shredded purple cabbage

• 1 medium carrot, julienned or shredded

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 cup baby spinach or mixed greens

• 1/2 cup cucumber, diced

• 2–3 tbsp toasted nuts or seeds (peanuts, pumpkin seeds, or sesame seeds)

• Fresh herbs (cilantro or parsley), optional

For the Peanut Sauce

• 3 tbsp natural peanut butter

• 2 tbsp soy sauce or tamari

• 1 tbsp lime juice

• 1–2 tsp maple syrup or honey

• 1 small garlic clove, minced

• 2–3 tbsp warm water (adjust for desired consistency)

• Optional: 1/2 tsp grated ginger or a pinch of chili flakes

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Instructions

1. Prepare the Crispy Tofu

1. Cut pressed tofu into cubes or rectangles.

2. In a bowl, toss tofu with olive oil, soy sauce, garlic powder, and black pepper.

3. Heat a nonstick skillet over medium-high heat.

4. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides (about 10–12 minutes).

5. Set aside to cool slightly.

2. Prepare the Peanut Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, garlic, and maple syrup/honey.

2. Add warm water gradually until smooth and pourable.

3. Taste and adjust: more lime for tang, more sweetener if needed, or a pinch of chili for heat.

3. Prep the Salad Veggies

1. Wash and prepare all vegetables.

2. Shred, slice, or dice according to your preference.

3. Toast nuts or seeds in a dry skillet for 2–3 minutes until fragrant.

4. Assemble the Salad

1. In a large bowl, combine all the prepared veggies.

2. Add crispy tofu on top.

3. Drizzle with peanut sauce.

4. Sprinkle toasted nuts/seeds and fresh herbs if using.

5. Toss gently and serve immediately.

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Tips & Variations

• Meal prep: Keep tofu and dressing separate until serving to maintain crispiness.

• Protein boost: Add chickpeas or edamame.

• Flavor twist: Drizzle a little sesame oil or sprinkle chili flakes for an Asian-style kick.

• Make it creamy: Add a spoonful of avocado to the dressing.