2tspSriracha Sauce (Adjust as per spice preference, start with 1tsp if you don't like too spicy food)
1tspToasted Sesame oil
To tasteSalt Pepper
For the Salad:
4cupsBroccoli slaw (shredded broccoli, carrots and purple cabbage)
1Medium Red Pepper, thinly sliced
2cupsBaked Tofu (store bought or homemade)Recipe coming up very soon
¼cupEdamame (thawed if frozen)
¼cupRoasted Peanuts, chopped, for garnish
Combine all the ingredients for the dressing in a bowl and whisk until smooth and well combined. Set aside.
In a large bowl, combine broccoli slaw and red pepper, toss and set this in the fridge until ready to serve. At this point veggies can be portioned into individual lunch boxes and stored in the fridge along with baked tofu and edamame.
When ready to serve, top the slaw mixture with tofu, peanuts and cilantro. Drizzle (generously) with the peanut dressing and ENJOY!!