Hot & Sour Pad Thai Salad | Vegan Recipes

Ingredients

• 30g desiccated coconut
• 25g pecans, chopped
• 1 block (around 200g) firm tofu
• 60ml water
• 3 tbsp apple cider vinegar
• 2 tbsp tamari, good soy sauce or liquid aminos
• Zest and juice of 1 lime (unwaxed), a little juice kept back for the raw salad
• 1 red chilli
• ½ tsp cayenne pepper
• 4 dates, pitted
• 1/4 tsp black pepper (to taste)
• 1 red pepper
• 1 medium carrot
• 15g fresh coriander
• 4 spring onions
• 150g beansprouts
• 1 tbsp lime juice (a squeeze)
• 10g black sesame seeds
• 1 tsp solid coconut oil (sesame oil would also work well)
• 6 garlic cloves (minced)
• 1 red onion
• 200g tenderstem broccoli