Thai Tofu & Vermicelli Salad

1 cup cubed tofu

2 medium carrots, grated

1 cup shredded cabbage

¼ cup green onions

½ cup chopped cilantro

2tbsp sesame seeds

¼ sunflower seeds

2 cups uncooked brown-rice vermicelli

Dressing

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

juice from 1 lime

¼ tsp sea salt

Preparation:

Boil water; then cooked vermicelli for 5-8 min until tender, rinse and drain

In saucepan, cook tofu in 1 tbsp olive oil until golden brown

Mix soy sauce, sesame oil, rice vinegar, lime juice and sea salt & shake well

In mixing boil, mix noodles, tofu, peppers, cabbage, onions and cashews

Add dressing, mix well and serve warm or chilled

Recipe by Lisa Batson, CNP