grill meat and veggies dish

Tofu & Broccoli Salad with Peanut Sauce

Cook Time 50 mins
Servings 4
Calories 330 kcal


  • 481 grams Tofu extra-firm, pressed, cubed
  • 36 grams Tamari divided
  • 30 milliliters Rice Vinegar divided
  • 22 milliliters Sesame Oil divided
  • 8 grams Arrowroot Powder
  • 65 grams All Natural Peanut Butter
  • 30 milliliters Water
  • 273 grams Broccoli chopped into tiny florets
  • 39 grams Radishes thinly sliced
  • 37 grams 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!


Refrigerate in an airtight container for up to three days.
Serving Size
One serving is about 1 1/2 cups of salad.
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.