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Thai-Style Tofu Salad

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Wash vegetables; cut into thin strips then cut tofu into cubes

1 package organic tofu
1 large carrot
1 red onion
1 green pepper

Dressing:
2 jalapeno peppers
1 stem lemon grass, sliced thin (if dried, soak in hot water one hour)
2 limes
1 Tbsp (15 mL) Bragg's liquid aminos
1 Tbsp (15 mL) honey
Herbamare seasoning

Garnish:
tomato slices
lime slices
cilantro
1 Tbsp (15 mL) chopped peanuts cabbage leaves

Wash vegetables; cut into thin strips then cut tofu into cubes. Mix. Combine ingredients for dressing. Stir well and toss with salad. Chill, covered, for one-half to two hours (if desired). Toss. Serve on bed of cabbage with garnishes. Serves two to three

Source: alive #211, May 2000

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