• Add olive oil to a medium skillet and bring up to medium-high heat.
• Add the tofu and the soy sauce in a single layer.
• Cook all sides until tofu is brown and slightly crisp, about 2-3 minutes.
• Transfer to a plate and set aside.
• In a large bowl, add and combine the salad vegetables and toss in the tofu.
• Combine the dressing ingredients in a mason jar and shake well.
• Pour dressing, toss gently to combine, serve, and enjoy!

Pro Tips

• Wash the cabbage and broccoli very well to avoid any digestive problems.
• This salad is perfect on the go! Layer all the ingredients in a sealed container or a mason jar, add the dressing to a mason jar and when you are ready, pour the dressing over. Mix well and enjoy.
• Tofu can be cooked ahead and stored in the refrigerator for up to 3 days.
• Broccoli can be cooked and stored in the refrigerator for up to 3 days.
• Want to add some nuttiness to your salad, try gently sautéing some almonds, letting them cool completely before adding to the salad. Toasting nuts keeps them crunchy longer and they taste better too!
• If you will be leaving this salad out for a couple of hours try not to overdress the salad.
• Feel free to add more vegetables like cauliflower, zucchini, cucumbers, edamame, chickpeas, pepperoncini peppers, or even asparagus.
• What is your favorite type of salad? Tell me all about it in the comment section below!