Spiced tofu with mixed cabbage slaw

Total Time
20 min
15 min
5 min
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)


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


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.

Start eating better than ever!