Grilled Tofu Salad with Cabbage, Cucumber, Carrot & Rice Wine Vinaigrette

SERVES 2

4 Large slices firm tofu
1 Tbsp. rice wine vinegar
2 Tsp. peanut butter
1 Tbsp. chopped ginger
2 Tsp. low-sodium soy sauce
3 Tbsp. extra-virgin olive oil
1 cup shredded red cabbage
1 cup shredded Savoy or Napa cabbage
1/2 cup thinly sliced cucumber matchsticks
1/2 thinly sliced carrot matchsticks
Nonstick cooking spray

1. Heat a grell to high heat. Coat tofu with nonstick cooking spray and carefully lay it on grill, turning to a 90 degree angle to make grill marks. Repeat on the other side. Let cool, then slice thinly

2. Whisk together rice wine vinegar, peanut butter, ginger and soy sauce. While whisking, slowly pour in olive oil. This will make extra dressing.

3. Toss remaining ingredients with tofu and 1-2 tablespoons of dressing. Serve immediately

NUTRITION FACTS

320 calories
41g protein
24g carbs
29 g fat
9g fiber
5g sugar
92mg sodium