Spiced tofu with mixed cabbage slaw
350 g, firm variety
Coleslaw mix, without dressing
400 g, (1x400g packet)
Fresh flat-leaf parsley
½ cup(s), chopped
Canned butter beans, rinsed and drained
1 400g can
Apple cider vinegar
Whole grain mustard
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.