I made this Asian Glazed Tofu with Papaya & Zucchini Ribbons Salad yesterday and ate the whole lot!
This is a yummy spring / summer salad. A healthy cooked & raw vegan fusion. All the flavours work so well together!
You can choose any protein of your choice if you are not vegan to go in here, some grilled fish or chicken would work well too.
- 500g firm Non GMO organic tofu, cut into cubes
- 1C cubed papaya – I leave the seeds in for a peppery hit
- 1 large zucchini, sliced thinly with a mandolin
- handful coriander, torn
- 1/4C pine nuts, toasted
- 1C snow peas, blanched
- 2 red birds eye chills, sliced
- 1T tamari
- 1T raw honey
- 1T ACV
- 1T olive oil
- 2 keffir lime leaves, sliced
To a bowl add the tofu, chilli, tamari, honey, ACV, olive oil, lime leaves, and toss to combine. Place into a fry pan, reserve some of the liquid to top as a dressing. Cook over medium to high heat until lightly golden.
Transfer to a bowl and add the papaya, snow peas, coriander, pine nuts (reserve extra pine nuts for topping off salad).
Toss to combine. Transfer to a plate, top with extra dressing & pine nuts, few coriander sprigs and serve.
ENJOY WITH LOVE. <3
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