peanut butter

Asian Summer Roll Salad with Grilled Tofu

Asian summer salad with grilled tofu

We eat a lot of salads. Actually, most days I eat a salad for either lunch or dinner. We live in Florida where it is normally hot, so cold salads are my go to. I also love Thai and summer rolls, and really wanted to make a salad that included all of the goodness of a summer roll, but didn’t require me rolling up a batch. If I am being perfectly honesty, I am terrible at rolling them. If they handed out awards for ugly summer rolls, I know I could win! So I created this Asian summer roll salad with grilled tofu, and added in all the things I would put in a summer roll. Soaking rice stick noodles and adding them to this salad gives it a more summer roll feel and makes it extra delicious. I meant to add fresh mint and forgot, but will definitely add it next time and maybe even some cilantro. This salad is perfect for hot summer days. It was also great as leftover, even after being tossed in the dressing. So if you love summer rolls, but not all the work, give this salad a try. It’s quick, easy, delicious, and no rice paper rolling skills required.

INGREDIENTS:

  • 1 head romaine lettuce, chopped

  • 2 cups copped/shredded cabbage

  • 1/2 English cucumber, halved and thinly sliced

  • 1 cup shredded carrots

  • 1/2 cup edamame

  • 2 green onions , chopped

  • 3 oz rice stick noodles

  • 2 tablespoons sesame seeds

  • 1 avocado, thinly sliced

  • optional add ins: fresh mint leaves, cilantro

THE TOFU:

  • 1 block extra firm tofu

  • 3 tablespoons coconut aminos

  • 1 teaspoon sesame oil

  • 1 teaspoons garlic powder

PEANUT DRESSING:

  • 3 tablespoons peanut butter

  • 1/4 cup coconut aminos

  • 1 teaspoon sesame oil

  • 1/2 teaspoon garlic powder

  • 2 tablespoons water

INSTRUCTIONS:

  1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few books on top or a heavy pan, and let sit for 10 minutes to press out any excess liquid.

  2. Slice the tofu into strips. In a shallow pan mix remaining tofu ingredients. Let the strips marinate in the mixture for about 10 minutes. Heat a large grill pan over medium heat. You can use a regular skillet if you don’t have a grill pan. Give it a spray with some cooking oil, and add the tofu along with all of the marinade. Let the tofu cook, turning the pieces several times until the liquid is absorbed, and the tofu is slightly crispy around the edges.

  3. Place the rice noodles in a dish and cover in hot tap water. Let the noodles sit for about 5 minutes. Drain noodles and rinse in cold water. Set aside.

  4. In a small bowl whisk the ingredients for the dressing. I like to use a fork to get the peanut butter all mixed in. It takes a minute to get it broken down and mixed well with the other ingredients.

  5. Toss all of the the salad ingredients in a large bowl along with the rice noodles and cooked tofu. Drizzle the dressing over the salad and toss again.

Serves around 6.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Southwest Salad with Crispy Potatoes

Kale Salad with Lemon Tahini Dressing

Asian summer salad with grilled tofu

asian summer roll salad with grilled tofu

Vegan Chocolate Peanut Butter Dream Cake

Chocolate and peanut butter are a classic dessert combo! I would have sworn when I was a kid that I could have live off of chocolate peanut butter cups. Now as an adult, I would swear I could live off of this cake. Creamy peanut butter frosting on top of the perfect vegan chocolate cake. It’s everything you think it would be and probably more. We added a pinch of almond extract to the frosting for an extra nutty kick, and topped the cake with salty roasted peanuts, and shaved vegan chocolate. This cake is a sweet, salty, chocolatey, peanut buttery, vegan dream!

Chocolate and peanut butter are a classic dessert combo! I would have sworn when I was a kid that I could have live off of chocolate peanut butter cups. Now as an adult, I would swear I could live off of this cake. Creamy peanut butter frosting on top of the perfect vegan chocolate cake. It’s everything you think it would be and probably more. We added a pinch of almond extract to the frosting for an extra nutty kick, and topped the cake with salty roasted peanuts, and shaved vegan chocolate. This cake is a sweet, salty, chocolatey, peanut buttery, vegan dream!

Ingredients:

  • 2 cups all purpose flour

  • 2 cups sugar

  • 3/4 cup dark cocoa powder

  • 1 1/2 cups aquafaba (chickpea liquid that has been whipped with cream of tarter resembling whipped egg whites)

  • 1 teaspoon baking soda

  • 3 teaspoons baking powder

  • 1 teaspoons salt

  • 1/2 cup neutral oil (I use Grape seed oil)

  • 1 cup brewed coffee

  • 1 cup plant based milk (I like oat milk for baking) plus 1 teaspoon apple cider vinegar

  • 1 teaspoon vanilla extract

Peanut Butter Frosting:

  • 1/2 cup vegan butter

  • 1/2 cup vegan shortening

  • 1/2 cup creamy peanut butter

  • 1 teaspoons vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 3 cup powdered sugar

  • pinch of salt

  • splash of plant based milk

  • Optional decorations: shaved chocolate, peanuts, chocolate bar pieces

Instructions:

Preheat oven to 350 degrees.

  1. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  2. In the bowl of your stand mixer, or another large bowl if using a hand mixer, add the milk, oil, brewed coffee, and vanilla. Slowly pour in the dry ingredients and mix until well combined. Once the batter is all mixed up, slowly fold in the whipped aquafaba using a rubber spatula, just until incorporated. Do not over mix, this deflates the aquafaba, resulting in a less fluffy cake.

  3. Grease and lightly flour two eight inch cake pans and divide the batter evenly between them.

  4. Place the pans on the top rack of your oven and bake for 45 minutes to 1 hour, or until a tooth pick comes out clean when poked in the center of the cakes.

  5. Once cakes are finished baking, place them on a cooling rack to cool completely before frosting.

  6. To prepare the frosting, beat the butter, shortening, and peanut butter together in a stand mixer, or in a large bowl, using your electric hand mixer. Once the mixture is completely creamy, beat in the vanilla and almond extract. Slowly begin to beat in the powdered sugar, and mix until there are no more lumps. Add a tablespoon at a time of plant milk until the frosting is creamy and smooth, and a spreadable consistency. If you accidentally get it too thin, add a little more powdered sugar to thicken it back up.

  7. To even out each cake, take a large sharp knife, and carefully shave off a thin, even layer from the top of each cake. This will insure the cakes stack evenly. Add a few spoonfuls of icing to the top of one cake, and spread it evenly. Take the other cake and turn it upside down on top of the iced cake ( this way the top of your cake is perfectly smooth and flat.) Evenly cover the cake with the remaining frosting, using an icing spatula or butter knife if you do not have an icing spatula.

  8. If you want to decorate the cake, you can shave a vegan chocolate bar on a box grater, and press the shavings into the sides and top of the cake. Sprinkle roasted peanuts around the edge of the cake, and stack some chocolate bar squares in the middle.

  9. Store at room temperature in a covered container.

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