Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish.
½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips
1 medium daikon radish, peeled and spiralized or julienned
2 large carrots, peeled and spiralized or julienned
2 cups mung bean sprouts
½ red bell pepper, sliced
½ cup water
4 tablespoons no-salt almond butter
2 tablespoons apple cider vinegar
1 tablespoon dulse flakes (optional)
2 garlic cloves
Pinch of chili flakes
Fresh cilantro and/or chopped almonds (optional garnishes)
1. Place the tofu on a baking sheet lined with parchment paper. Bake at 450F for 15-20 minutes, turning over halfway through.
2. Add the radish, carrot, bean sprouts, and bell pepper to a large mixing bowl.
3. Add the ½ cup water, almond butter, apple cider vinegar, dulse flakes (if using), garlic, and chili flakes to a high-speed blender, and blend until smooth. Pour this into the bowl of vegetables. Add the cooked tofu, and toss.
4. Serve as is, or bake in a casserole dish just until heated through (can also be served chilled). Garnish if desired with fresh cilantro sprigs and/or chopped almonds.
Serves 2-3