Thai Peanut Cabbage Tofu Salad

INGREDIENTS
1/4 head of red cabbage, sliced thinly
1/4 head of green cabbage, sliced thinly
1 cup of chopped kale
2 boxes of extra firm tofu, rinsed, dried, and chopped into cubes
1 bag of frozen edamame beans
5 scallions, chopped
Dressing (multiply x2 or x3 depending on how saucy you like your salad):
1 tablespoon PB2
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon dried ginger
1/2 teaspoon lime juice
pinch of wasabi powder

STEPS
1. Bring a pot of water to a boil. Add edamame beans and let boil until cooked through. Drain and set aside.
2. Warm skillet over medium high heat, spray with cooking oil, and add cubes of tofu. Let cook until all sides are golden.
3. Combine all ingredients for the dressing in a mixing bowl and mix until fully combined.
4. Combine all salad ingredients into a large bowl and toss with dressing.