Tofu & Broccoli Salad with Peanut Sauce

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Tofu & Broccoli Salad with Peanut Sauce

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, low FODMAP, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4
Calories: 330kcal


  • 1 1/2 lbs Tofu (extra-firm, pressed, cubed)
  • 2 tbsps Tamari (divided)
  • 2 tbsps Rice Vinegar (divided)
  • 1 tbsp Sesame Oil (divided)
  • 1 tbsp Arrowroot Powder
  • 1/4 cup All Natural Peanut Butter
  • 2 tbsps Water
  • 3 cups Broccoli (chopped into tiny florets)
  • 1/3 cup Radishes (thinly sliced)
  • 2 tbsps Raw Peanuts (roughly chopped)


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Add the tofu to a large baking dish along with half of each the tamari, the rice vinegar, and the sesame oil. Marinate for 15 minutes. Add the arrowroot powder and gently toss to combine.
  • Add the tofu to the baking sheet, spacing the pieces out. Bake for 25 to 30 minutes, flipping halfway through.
  • Meanwhile, add the peanut butter and water to a bowl along with the remaining tamari, rice vinegar, and sesame oil. Mix well until combined.
  • Add the broccoli and radishes to a salad bowl and add the peanut dressing and toss to combine. Top with crispy tofu and peanuts. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is about 1 1/2 cups of salad.
  • Nut-Free

    Use sunflower seed butter and omit the peanuts.
  • More Flavor

    Add chili flakes, sriracha, and/or grated ginger to the peanut sauce. Garnish with cilantro.
  • No Arrowroot Powder

    Use cornstarch instead.
  • More Protein

    Add chicken breast or shrimp.


Serving: 4g | Calories: 330kcal | Carbohydrates: 13g | Protein: 25g | Fat: 23g | Cholesterol: 0mg | Sodium: 540mg | Fiber: 5g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 62mg | Calcium: 529mg | Iron: 5mg

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