Ingredients

For the Spicy Tofu:

• 1 block Fern tofu, cubed
• Salt
• Smoked paprika
• Garlic powder
• Oregano
• Cayenne pepper
• Cumin
• Lemon juice

For the Salad:

• 1 small lettuce, bite-sized pieces
• 1/4 red cabbage, diced small
• 2 handfuls cherry tomatoes, quartered
• 1 large cucumber, cubed
• 1 Granny Smith apple, small cubes
• 1 large bunch fresh cilantro, roughly chopped
• Sesame seeds for garnish

For the Cashew-Pepper Dressing:

• 2 fresh roasted peppers or 5 jarred roasted peppers
• 5 pitted dates
• 2 cloves garlic
• 4-5 tbsp fermented cashew cream cheese
• 1 lemon, juiced
• Black pepper
• Salt
• Splash of water

For the Fermented Cashew Cream Cheese:

• 2 cups cashews
• 1 cup water

Instructions

Spicy Tofu:

1. Mix tofu with all spices and lemon juice
2. Roast at 200°C for 10-15 minutes until crispy outside and soft inside

Fermented Cashew Cream Cheese:

1. Blend cashews and water until smooth
2. Leave at room temperature overnight until bubbly and pleasantly sour
3. Refrigerate

Dressing:

1. Blend roasted peppers, dates, garlic, fermented cashew cheese, lemon juice, pepper, salt, and water until smooth

Assembly:

1. Combine all prepared vegetables in a large bowl
2. Add roasted tofu
3. Toss with dressing
4. Garnish with sesame seeds