- Prep Time: 20 mins
- bake Time: 28 mins
- Total Time: 48 mins
- yield: 4
Ingredients
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Ingredients for the salad:
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14 oz firm tofu
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2 tbsp soy sauce
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2 tbsp Anthony’s Goods Nutritional Yeast
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1 tbsp ginger paste
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2 tbsp Anthony’s Goods Tapioca Flour
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½ tsp Anthony’s Goods Turmeric Powder
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1 tbsp garlic powder
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1 head green cabbage, sliced thinly
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6 mini peppers, cut into thin strips
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3 carrots, cut into thin strips
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1 cup edamame, shelled
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4 cucumbers, sliced
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1 cup cherry tomatoes, chopped
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Crushed roasted peanuts, for topping
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Anthony’s Goods Unhulled Sesame Seeds, for topping
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Anthony’s Goods Black Sesame Seeds, for topping
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Ingredients for the dressing:
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½ cup freshly squeezed lime juice
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¼ cup sesame oil
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2 tbsp ginger paste
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Salt, to taste
Instructions
This crunchy cabbage slaw takes a rainbow’s worth of veggies. Topped with baked tofu, crunchy peanuts and sesame seeds, you’ve got enough protein and substance to serve this as a meal on its own.1. In a medium bowl, whisk together the soy sauce, nutritional yeast, ginger paste, tapioca flour, turmeric and garlic powder.
2. Cut the block of tofu into small squares and toss them in the soy mixture to marinate.
3. Preheat the oven to 400F and line a baking sheet with parchment paper. Spread the tofu evenly on top of the parchment paper.
4. Bake for 25-28 minutes.
5. Meanwhile, prepare all of your salad ingredients and place them in a large bowl.
6. Make the dressing by whisking all of the ingredients together in a small bowl.
7. Toss the salad immediately to let it soak up the flavors of the dressing while the tofu bakes.
8. When the tofu is ready and it’s time to eat, serve the salad in plates topped with the tofu and sprinkled with crushed peanuts and sesame seeds.
