https://www.thekitchn.com/recipe-peanut-butter-broccoli-and-tofu-salad-232445
Maybe go big on the edamame to get more protein
Ingredients
1/2 cup smooth peanut butter
1/4 cup rice vinegar
3 tablespoons tamari or soy sauce
2 tablespoons water
1 to 2 teaspoons Sriracha hot sauce (optional)
1 teaspoon toasted sesame oil
12 ounces broccoli slaw (no dressing)
1 medium red bell pepper, julienned
1 pound baked tofu (see Recipe Notes), cut into small cubes
1/4 cup shelled and cooked edamame
1/4 cup roasted peanuts
1/4 cup loosely packed fresh cilantro leaves
Directions:
Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.
Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.
Notes: the sauce came out a bit thick and salty but tasty. Maybe thin out and use a little less soy sauce. This also became a good grain bowl with some quinoa. I initially did 1.5x the recipe for the most part and two 11 or 12 oz broccoli/kale slaw bags from Trader Joe's plus 1.5 cups dried quinoa. Looks like a decent amount of food! Two bags is probably good for four meals.
Note: Baking tofu. See Kitchn article (https://www.thekitchn.com/how-to-make-baked-tofu-cooking-lessons-from-the-kitchn-74358) but basically, press, cut and then bake at 350 for 20-45 minutes, tossing every 10 minutes. Marinate if you want. I don't think that they actually suggest tossing it in oil first. Notes from the website say you can do this in a toaster oven at 350, too.
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