Asian salad with Peanut Sauce

• 1 package extra-firm (or super firm) tofu
• 6 tablespoons low-sodium soy sauce or tamari (divided)
• 3 tablespoons of sesame oil (divided)
• 8 oz linguini (can use whole wheat, gluten free or legume-based)
• 1 head of cauliflower, chopped
• 2 tsp olive oil
• Salt and pepper, to taste
• 8 cups romaine lettuce, chopped
• 2 cups green or red cabbage, sliced
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced

Peanut sauce:

• 1/2 cup salted creamy peanut butter (or almond butter or sunflower butter)
• 2 Tbsp low-sodium soy sauce or tamari (or coconut aminos)
• 1 Tbsp maple syrup (or other sweetener of choice)
• 1 tsp sriracha (can substitute ¼ tsp red pepper flake) (decrease or omit depending on spice preference)
• 2 Tbsp lime juice
• 1/2 cup hot water 

1. Preheat oven to 400 °F. Boil large pot of water and cook linguini until al dente; drain and place back in pot. Toss with 2 tablespoons of soy sauce or tamari and 1 tablespoon of sesame oil.
2. Crumble tofu with hands onto a baking sheet and toss with remaining 4 tablespoons of soy sauce (or tamari) and 2 tablespoons of sesame oil. Bake for 20 minutes, flipping halfway, or longer until tofu begins to crisp up. Remove from baking sheet and set aside.
3. Add cauliflower to baking sheet and toss with 2 tsp olive oil, ½ tsp salt and ¼ tsp pepper. Bake for 20 minutes, flipping halfway, until fork tender.
4. Stir peanut sauce ingredients in a small bowl. If sauce is too thick, add more water, 1 tablespoon at a time, stirring until desired consistency is reached.
5. Arrange raw veggies in serving dishes. Top with tofu, linguini, cauliflower and peanut sauce.