Pan fried scallops with kipper veloute and sea vegetables
A sophisticated seafood starter for two.
Read MoreThai Vegetarian Salad with Sunbutter Dressing and Tofu
Drescription
Thai Vegetarian Salad with Sunbutter Dressing and Tofu. Filling and balanced tofu salad with a nutty rich dressing.
Ingredients
- 2 english cucumbers, spiralized
- 2 large carrots, shaved with a vegetable peeler
- 1/2 head of small red cabbage, shredded
- 1 small red pepper, julienned
- 1 small yellow pepper, julienned
- 1 package of extra firm tofu drained and patted dry
- non-stick spray
- 1 tablespoon super veg
- 3 tablespoon soy sauce
- 3 tablespoon sunbutter
- 3 tablespoon rice wine vinegar
- 1 tablespoon agave nectar
- 2 tablespoon warm water
- 1 teaspoon sriracha
- 1 teaspoon fresh lime juice
- 1/4 cup honey roasted peanuts
- 2 piece scallions
Directions
- Preheat oven to °425
- Cut tofu into 16 strips. Spray non-stick spray onto a baking sheet lined with aluminum foil. Place tofu on baking sheet with room around the tofu so it crisps up while baking. Sprinkle tofu with Super Veg. Bake for 20 minutes, turning tofu over after 10 minutes.
- While you are waiting for the tofu to cook, spiralize the english cucumber. Create carrot ribbons with a vegetable peeler. Shred cabbage. Julianne peppers and chop scallions.
- To make dressing, mix together all ingredient in a jar and shake until combined.
- Divide all ingredients into 4 bowls and serve!
