Crunchy Tofu Salad w/ Creamy Peanut Dressing

Eat fresh is an entirely original dining concept that I have invented just now and one of the best ways to EF is with a salad. My salad of the hour is this Crunchy Tofu Salad w/ Creamy Peanut Dressing because it takes crunch (and therefor freshness) to new levels!


  • 1 tablespoon olive oil
  • 375g firm tofu, lightly pressed and cubed
  • 1/2 wombok, finely shredded
  • 1 small green capsicum, diced
  • 1 Lebanese cucumber, diced
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 3 tablespoons non-dairy milk
  • Squeeze of lime juice
  • 1/4 cup bean sprouts
  • Red chilli, finely sliced
  • 1 spring onion, sliced
  • 3 tablespoons crushed peanuts


  1. In a large frypan, heat the olive oil on high heat before evenly distributing the tofu.
  2. Turn every couple of minutes until all sides of the tofu cubes have browned. Set aside.
  3. Spread the shredded wombok out on a serving plate and sprinkle with the capsicum and cucumber.
  4. Add the tofu on top.
  5. Make the dressing by blending the peanut butter, soy sauce, non-dairy milk and lime juice until creamy.
  6. Drizzle the dressing over the salad in a generous yet aesthetically pleasing fashion.
  7. Sprinkle with bean sprouts, chilli, spring onion and crushed peanuts.
  8. Serve immediately.

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