Thai Salad Dressing

I know what you’re thinking… “another tofu recipe…” but don’t worry, you can swap out the tofu for whichever protein source you prefer. This recipe attempted to do a slight twist on Thai cuisine as the main star of this show is the dressing. Typically, it is recommended to steer clear of dressing/sauces that have “hidden sources” of added sugars, but I attempted to find some low carb friendly alternatives. This recipe uses pre-marinated tofu (low sugar), lettuce leaves, frozen edamame, and some items you may already have for a dressing/sauce. This recipe use arugula, lettuce leaves, and frozen edamame. You may use a pre made salad mix to save some time. You may have to adjust the amounts of ingredients to get it to your taste preferences. I made a larger quantity for later use, but you can scale the recipe up/down, if needed. You will have to adjust the amounts for flavor/level of spiciness preferences.

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Thai Salad Dressing

Course

Main Dish

Cuisine

Asian

Keyword

bariatric recipes, low carb, low carb recipes, oklahoma bariatric, oklahoma weight loss, plant based, plant based weight loss recipe, weight loss recipes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 4 Tbsp PB2 Peanut Butter Powder
• 2 Tbsp Coconut Aminos
• 2 tsp Liquid Allulose Sweetener
• 2 Tbsp Sriracha
• 1-2 Tbsp water Adjust for preferred consistency
• 1/2 block teriyaki tofu Sprouts brand (low sugar) OR lean protein of choice
• 1 c Arugula Bagged
• 1 c Iceberg Lettuce Chopped
• 1/8 c Edamame Frozen, optional
• <1/8 c Chickpeas optional
• <1/8 c shredded carrots optional
• cooking spray as needed
• Spices as needed

Course Main Dish Cuisine Asian Keyword bariatric recipes, low carb, low carb recipes, oklahoma bariatric, oklahoma weight loss, plant based, plant based weight loss recipe, weight loss recipes Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 4 Tbsp PB2 Peanut Butter Powder 2 Tbsp Coconut Aminos 2 tsp Liquid Allulose Sweetener 2 Tbsp Sriracha 1-2 Tbsp water Adjust for preferred consistency 1/2 block teriyaki tofu Sprouts brand (low sugar) OR lean protein of choice 1 c Arugula Bagged 1 c Iceberg Lettuce Chopped 1/8 c Edamame Frozen, optional <1/8 c Chickpeas optional <1/8 c shredded carrots optional cooking spray as needed Spices as needed

Instructions

1. Cut tofu block into large cubes, Heat a large non-stick skillet with a little cooking spray and place cut tofu. Season as desired (black pepper, garlic powder, paprika). Cook on all sides until golden-brown.

   
2. While the tofu is cooking, make the dressing/sauce. Combine the Pb2 Peanut Butter powder, Coconut Aminos, Liquid Allulose Sweetener, Sriracha, and water. You may have to adjust the amount and water/ingredients to get desired consistency/spice level.

   
3. Prepare veggies for salad. I used bagged arugula, ice berg lettuce, and shredded carrots. Along with a microwavable steamer bag of edamame. I had some cooked chick peas that were used as a garnish.
4. Combine veggies and add dressing/sauce, along with the tofu.

   

Recipe Notes

You can swap out the tofu for any lean protein of choice - just season with spices.
Don't forget to practice taking 2-3 bites of protein to 1 bite of non-starchy veggies.