Spiced tofu with mixed cabbage slaw
0
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Silken tofu
350 g, firm variety
Ground cumin
1 tsp
Smoked paprika
1 tsp
Coleslaw mix, without dressing
400 g, (1x400g packet)
Rocket
100 g
Fresh flat-leaf parsley
½ cup(s), chopped
Canned butter beans, rinsed and drained
1 400g can
Apple cider vinegar
2 tbs
Whole grain mustard
2 tsp
Lemon(s)
1 medium, wedges to serve
Instructions
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.
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