t a n g l e d

thai tofu salad 

Ingredients

1 tsp olive oil 

1/2 block of tofu cut into cubes 

1 clove of garlic, finely chopped

1 Tbsp rice vinegar

2 Tbsp coconut milk

1 Tbsp sesame oil

1/4 cup 100% orange juice

2 cups of spinach

1 carrot, peeled and shredded

2 cups shredded red cabbage

handful of sprouted chickpeas

2 tbsp cilantro, chopped

1/2 tsp of chilli flakes 

salt + pepper

Directions

Cut tofu into cubes, finely chop garlic.

Prepare the dressing by combining the orange juice, salt, toasted sesame oil, chilli flakes and cilantro. Whisk to combine.

Prepare salad ingredients.

Heat oil over medium-high heat, sauté tofu and garlic , turning the tofu cubes until they are browned nicely on all sides. Add chickpeas until heated.

To serve, place baby spinach on a plate, top with tofu and salad, drizzle with the dressing. 

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