Crunchy Cabbage Slaw
Serves 1
Directions
- 1Press tofu dry and shred.
- 2Toss tofu with seasonings, cornstarch and oil.
- 3Spread tofu onto a well-oiled parchment-lined baking sheet, spray the top with oil, and bake at 375°F until golden and crispy, stirring halfway.
- 4Combine the cabbage, carrot, onion, almonds and optional dried fruit in a bowl.
- 5Whisk together the dressing ingredients.
- 6Toss the dressing with the vegetables and let sit for 5–10 minutes.
- 7Fold in the crispy tofu just before serving.
Ingredients
- 1 14–16 oz. block extra-firm tofu, pressed dry and shredded
- 1/4 cup cornstarch
- 2 tsp freeze-dried parsley
- 2 tsp freeze-dried basil
- 2 tsp freeze-dried cilantro
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried garlic
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 1/2 tsp kosher salt
- 2 tbsp avocado or olive oil
- 1 small head cabbage, shredded
- 1 extra-large carrot, shredded
- 1/2 red onion, thinly sliced
- 1/2 cup toasted sliced almonds
- 1 handful dried blueberries or raisins (optional)
- 1/2 cup mayonnaise
- 1/4 cup avocado or olive oil
- 3 tbsp soy sauce
- 1/4 cup Dijon or honey mustard
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 1 tsp Pardes Farm freeze-dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper (optional)
Equipment
baking sheetparchment paperbowlwhisk
Tips
- The slaw holds up well in the refrigerator for a day or two.
- Serve with grilled chicken, steak, burgers, schnitzel, salmon, or a dairy meal.
