By the time it was the night for this recipe for Tofu & Broccoli Salad with Peanut Butter Sauce, I admit I was not excited I’d picked it out. I also wasn’t interested in futzing around a lot with the tofu so I didn’t bake it. But I made it, along with some small changes, and it was a great dinner. Super easy and fast to put together, and a nice refreshing and light dinner for summer.
I used a precut bag that was a mix of some kind of non-cabbage slaw, broccoli, and snow peas. I steamed it because I wasn’t super interested in eating it raw. I also marinated the raw tofu in the dressing for a while. When it was time to eat, I divided the veggies between the two of us, and we each got about a third of the tofu and dressing on top of that. This worked well – there was enough dressing to keep the veggies interesting, and it was quite tasty. I skipped the peanuts, edamame, and cilantro as we didn’t have them on hand, so if you have those, you’ll have an even better meal.
Note that the sauce/dressing is too thick to truly drizzle, so you may need to thin it with a bit more water if that’s what you want to do. You’ll also have an easier time getting it to combine if you use an immersion blender.