Spiced tofu with mixed cabbage slaw

Total Time
Instead of meat and three veg tonight, give this grilled tofu and filling slaw a go. Tofu is high in protein and has a delicious crunchy crust from the grill. Paired with a slaw packed full of colour, butter beans and spice, it will soon become the new family favourite at dinner time.
  • tofu, firm
    350 g
  • ground cumin
    1 tsp
  • smoked paprika
    1 tsp
  • coleslaw, without dressing
    400 g, (1x400g packet)
  • rocket
    100 g
  • fresh flat-leaf parsley
    ½ cup(s), chopped
  • butter beans, canned, drained and rinsed
    1 can(s), ( 1 x 400g)
  • apple cider vinegar
    2 tbs
  • wholegrain mustard
    2 tsp
  • lemon(s)
    1 medium, wedges to serve
  1. Cut tofu in half horizontally, then cut each half into 6 strips. Pat dry with paper towel.
  2. Preheat a chargrill on medium-high. Line chargrill with baking paper to fit the base of chargrill. Sprinkle tofu with cumin and paprika. Cook tofu for 2 minutes each side or until lightly browned.
  3. Combine coleslaw, rocket, parsley and beans in a bowl. Whisk vinegar and mustard in a small bowl until combined. Season. Add dressing to salad and toss. Serve tofu with slaw and lemon wedges.
TIP: The coleslaw mix you can buy is a mix of red and green cabbage, carrot, celery, shallots and corn. You’ll find it in the vegetable aisle. VARIATION: Swap tofu for 500g peeled green prawns.

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