Because my normal "real" job is freelance, I often go long spurts between gigs.
This time, I had a year in between gigs. A lot of that time was spent working on the cookbook, but still. It's a whole different ballgame when you have to get dressed (as opposed to hanging out in my skivvies)(just kidding- I actually put on some sort of something most of the time) and sit in an office for 8 to 9 hours.
It's been so long that I actually forgot what "working" was like. I forgot that I need to get my act together and make my lunches for the week in advance. I forgot what 5:00 am felt like. I forgot that the 101 takes literally forever in the morning. I forgot how I'm supposed to answer the office phone. I forgot what my nice handwriting is supposed to look like (Hint: It's not scribbling, Kristy!). I forgot that when I get home around 7:30, I'm usually tired and not in the mood to cook up that recipe that I bought all those ingredients for over the weekend. I know, I know- totally 1st world problems.
It leads to me standing in front of the fridge, door open, staring at the mess of ingredients I didn't bother to organize. Then I glance at the clock on the stove, sigh, and go back to wishing a meal would materialize out of thin air staring into the fridge.
Luckily, the other night, one of these ingredients happened to be a block of tofu I had pressed over the weekend but didn't end up using. I didn't quite know what I had planned yet but I pulled it out, chopped it up, tossed in it a quick marinade, and threw it in the oven to bake.
Then I took another look in my refrigerator. Carrots. Bell pepper. Purple cabbage. Some green onions. I knew I had some peanut butter because I always, always have it on hand because duh. Thai peanut tofu salad it was! I got out the ingredients and started chopping.
Halfway through, it dawned on me: I'd used the last of my greens in my morning smoothie. Damn. Now what? Oh yes! Purple cabbage to the rescue for a quick and healthy taco shell (one of my most favorite things ever). I tore off some cabbage leaves and quickly whipped up a peanut sauce. As soon as the tofu was done baking, I pulled it out of the oven and tossed it together with the vegetables before stirring in the peanut sauce. I loaded the salad into my taco shells and Boom. Dinner was ready.
I was a little nervous about what Chris might think of this because peanut sauce is not one of his favorite things (it weirds him out when peanut butter is used in savory applications), but he was totally on board. Actually, that's an understatement but I can't repeat what he said because it wouldn't be suitable for this corner of the internet. Let's just say we both really enjoyed this meal. If you have your tofu pre-pressed, then this meal comes together in about 40 minutes. If you double the recipe, you'll have leftovers for lunch the next two days or another dinner for two the next night. Perfect for those weeks when we just can't seem to get our act together.
Ingredients
- one 14-ounce package of extra-firm tofu, drained and pressed
- 2 tablespoons tamari (or soy sauce/liquid aminos)
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1 large carrot, julienned
- 1/2 red bell pepper, very thinly sliced
- 1/4 cup chopped green onion, plus some for garnish
- 1/2 cup chopped cilantro, plus some for garnish
- 6 to 8 red cabbage leaves
- chopped peanuts for garnish, optional
- 1/4 cup smooth peanut butter
- 2 tablespoons lime juice
- 1 1/2 tablespoons vegetable broth
- 1 1/2 tablespoons tamari (or soy sauce/liquid aminos)
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Chop the block of tofu in half so that you have two squarish blocks. Slice those blocks in half lengthwise so that you have 4 thin, squarish sheets. Chop each sheet into about 30-35 cubes.
- Whisk together tamari, sesame oil, onion, garlic, coriander, and thyme in a large bowl. Add the tofu and toss until fully coated. Spread the tofu out on the prepared baking sheet. Bake in the oven for 30 minutes, flipping once halfway through to ensure even cooking.
- In a large cup or medium bowl, mix together the peanut sauce ingredients until fully combined and smooth. Set aside.
- Once the tofu is done baking, combine the tofu, carrots, bell pepper, green onion, and cilantro in a large bowl. Add the peanut sauce and toss until full y combined.
- Scoop some of the salad into each cabbage leaf. Top each with green onions, cilantro, and chopped peanuts. Serve immediately. Leftovers can be chilled in an airtight container for 2 to 3 days. Enjoy!
What tricks do you use to keep yourself on track during a busy work week?
Photography by Chris Miller
Abby @ The Frosted Vegan
I never know what to do with cabbage (I know!) so these tacos look perfect!!
Kelli
Yum, that looks amazing! I'm such a carbaholic that while I love the idea of lettuce and cabbage wraps, I almost never make them.... But this looks good enough that I just might manage it!
Eileen
Oh wow, do these look good1 I love the idea of using bright purple cabbage leaves as wraps for this amazing-sounding salad. Yay!
Johanna GGG
yep peanut butter is crucial in any kitchen (even where one child has a peanut allergy - well she does need to know what the stuff in if she is to avoid it) - I wish I could get my act together to make dinner after a day like that - I think beans on toast would have been my go to meal but this looks so much better
Emily @ It Comes Naturally Blog
Lately I've been trying to master food prep on a Sunday to ensure I have some go-to quick meal options during the week 🙂
Meredith @ Unexpectedly Magnificent
YUM! I love tofu lettuce wraps. I really like the idea of making them with cabbage! 🙂
To keep myself on track, I plan the entire week's meals. Knowing what I'm going to make each night saves so much time!
dishing up the dirt
These sound absolutely delicious. I love lettuce wraps but it'll be nice to switch it up a bit and use cabbage. Lovely recipe!
shayna
That looks so delish- what a great way to put those veggies together! I feel you with the freelance to "all day job" transition. It's such a luxury to be able to just get up from the table and hop into the kitchen midday when recipe inspiration (and hunger) strikes, rather than have to always have everything prepped ahead of time. Nothing worse than being out for the day with nothing to eat! (options here in FL are still few and few between if you enjoy sticking to fresh, organic vegan food). My most recent coping mechanism is making a large batch of grain like quinoa (I'm kind of obsessed right now, or rice or millet) at the beginning of the week, + one or two dressings (lemon tahini yum), a protein like beans/lentils/tofu, prepping anything I just got fresh in the weekly share of organics I pickup (last week had fresh corn- removed from cob and boiled for 3 minutes- done!), or something special like coconut bacon which I just discovered. Then when I need to throw a meal together, I just put together a combowl (combo+bowl) of grain and mix ins and top with dressing for a quick healthy meal that satisfies whatever flavor I'm craving. Avocado almost always joins the party. Loving your recipes and so glad I found your blog!
Robyn B | Modern Day Missus
Oh, I felt like you were talking to me in your article! I'm terrible, I get all excited at the farmers markets and then when the weekday comes along, all plans go out of the window. I have a few go-to, super easy meals that seem to materialise really quickly and that I could eat pretty much every night (like potato mash mixed in with hemp seeds, avocado, pine nuts, steamed kale and tomatoes). Sometimes I try to meal plan, but I moreso put together the list of options we have (like a menu) and then we just pick something off the list, and then recently we've decided that Sunday is nice-dinner night, so we eat quick and easy meals on the weekdays and then go all out on the weekends.
Katie @ Produce on Parade
Oh my goodness! These are gorgeous, adorable, and super creative! So lovely!
Lorri Kee
This sound awesome...can't wait to try it. Also, you did and exceptional job on the post with all the pics. Thank you for continuing to share
Julie
This recipe is AWESOME! We just made this tonight: double batch. All 3 of us LOVED IT!!! I will totally make this again as a party dish for a potluck, it's so colorful, beautiful, and absolutely delicious! We made it exactly as the recipe says.
Julie
I just made these again: they are incredible! So healthy!
Tamara
Sweet or savory, I love peanut butter. These look wonderful. Such beautiful photos and lighting!
Leah
This was delightful and delicious. The sauce tasted like something out of a restaurant and was the perfect complement to the way the tofu was seasoned. I made one blunder: I removed the cabbage leaves and set them aside well before I made the rest of the salad, and without the rest of the head of cabbage to wrap around, the leaves lost their shell shape. I ended up chopping up the leaves and eating the dish with a fork. It was still delicious, of course!
Tom
This is pretty much the best thing ever. Made it for lunches this week, will make it again next week for dinner.
Emily
I know this post is now 5 years old, but I HAD to come comment because I made these tacos last night and they were SO INCREDIBLY GOOD. I can't wait to have them again. The combination of the flavors is just perfect. I would also use this peanut sauce for other dishes, as well as the tofu. I will be making this recipe for eternity - a new favorite. Thank you!