1 tablespoon vegetarian Worcestershire sauce (made with no anchovies)
1 cup cherry tomatoes, halved
1/4 cup Thai basil leaves or shredded basil
1/4 cup torn mint leaves
12 butter lettuce leaves or red leaf lettuce leaves
How to Make It
Step 1 Make the Tofu:
Preheat the oven to 375° and line a baking sheet with parchment paper. In a medium bowl, toss the tofu with the olive oil, soy sauce and the black and white peppers and spread on the baking sheet. Sprinkle with the hemp seeds and nutritional yeast and bake for about 30 minutes, until the tofu is sizzling and lightly browned in spots.
Step 2 Make the Cashews:
Lower the oven temperature to 350°. In a small bowl, toss the cashews with the olive oil, sugar, lime juice, lime zest, coriander, cayenne, salt and black pepper. Spread the nuts on a parchment paper-lined baking sheet and roast for about 10 minutes, until golden. Let cool, then coarsely chop the nuts.
Step 3 Make the Salad:
In a large bowl, combine the garlic, shallot, sugar, lime juice, soy sauce and Worcestershire sauce. Add the papaya, tomatoes, basil and mint. Arrange the lettuce leaves on a platter and serve with the tofu, green papaya salad and cashews.
The cashews can be stored at room temperature for up to 4 days.
Crisp, zingy Grüner Veltliner is a terrific foil for the dense texture of tofu—and it’s fantastic with lively salads.
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