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, firm350 g
ground cumin1 tsp
smoked paprika1 tsp
coleslaw, without dressing400 g, (1x400g packet)
fresh flat-leaf parsley½ cup(s), chopped
butter beans, canned, drained and rinsed1 can(s), ( 1 x 400g)
apple cider vinegar2 tbs
wholegrain mustard2 tsp
lemon(s)1 medium, wedges to serve
- Cut tofu in half horizontally, then cut each half into 6 strips. Pat dry with paper towel.
- 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.
- 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.