This flavorful vegan recipe combines the bold flavors of curry-spiced tofu with a refreshing Asian slaw. It's a satisfying and nutritious dish that's perfect for lunch or dinner.
Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons curry powder. 2 tablespoons olive oil. 1/2 head green cabbage, thinly sliced. 1 carrot, grated. 1 red bell pepper, thinly sliced. 2 green onions, thinly sliced. 1/4 cup cilantro, chopped. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. Salt and pepper, to taste.
Instructions: Put the tofu cubes in a bowl and coat them with soy sauce and curry powder. For at least 30 minutes, let it sit. In a pan, heat the olive oil over medium-high heat. Cook the tofu cubes until they turn golden brown, which should take about 5 to 7 minutes. Put away. Cut up the cabbage, carrot, bell pepper, green onions, and cilantro and put them all in a large bowl. To make the dressing, mix the maple syrup, sesame oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the cabbage mix and mix it all together by tossing. The Asian slaw should go on top of the curried tofu. Have fun!
Prep Time: 40 minutes
Cook Time: 10 minutes
Mountain Clay
