Ingredients

• salad - natural tofu - 14 oz. (400g)
• salad - kale - 3 cups (90g) (chopped)
• salad - purple cabbage - 1 cup (100g) (shredded)
• salad - red bell pepper - 1 (chopped)
• salad - carrot - ⅔ cup (30g) (grated)
• salad - coconut oil - 1 tbsp.
• dressing - peanut butter - 3 tbsp.
• dressing - coconut milk - 2 tbsp.
• dressing - rice vinegar - 1 tbsp.
• dressing - honey - 1 tbsp.
• dressing - soy sauce - 1 tbsp.

Preparation Instructions

1. Wrap the tofu in a kitchen cloth and place something heavy on top of it - this will cause the moisture in the tofu to release.

2. In the meantime, prepare your vegetables. Toss the chopped kale, grated carrot and shredded cabbage in a salad bowl.

3. In a small bowl, mix all the dressing ingredients.

4. Heat the coconut oil in a pan. Cut the tofu into strips and season with salt and pepper — fry on medium- high heat for about 5 minutes each side, or until golden brown.

5. Divide the salad between bowls, top with tofu, drizzle with the salad dressing and season with black pepper to serve.