Yum Talay

Yum Talay is a vibrant and refreshing Thai salad that combines a medley of plant-based ingredients for a delightful balance of flavors and textures. This vegan version captures the essence of traditional Yum Talay, showcasing the freshness of vegetables and herbs, all tossed in a zesty lime dressing.

Ingredients

• Cucumber - 1 medium, thinly sliced
• Cherry tomatoes - 200 grams, halved
• Red bell pepper - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Tofu - 150 grams, firm, diced
• Peanuts - 30 grams, crushed

Steps

1. In a medium bowl, combine the cucumber, cherry tomatoes, red bell pepper, carrot, cilantro, and mint.
2. In a small bowl, whisk together the lime juice, soy sauce, maple syrup, and chili flakes to create the dressing.
3. In a non-stick skillet over medium heat, lightly sauté the diced tofu until golden brown on all sides, about 5-7 minutes.
4. Pour the dressing over the vegetable mixture and toss to combine well.
5. Add the sautéed tofu to the salad and gently mix.
6. Serve the salad in bowls, topped with crushed peanuts for added crunch.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in plant-based protein from tofu, supporting muscle health.

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