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.
Thai Salad Dressing
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.
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.
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.
Combine veggies and add dressing/sauce, along with the tofu.
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.