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.
Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at Chefcol[email protected] or follow him on Instagram @chefcollinthecook.