Crunchy Chopped Asian Tofu & Cabbage Slaw
This recipe from my first book has been revived and polished up for your gut-friendly library of meal selections. This delicious combination of plant-based nutrition is superior in nutrients, but the varied flavors and textures will have you assembling it all summer long. It is an excellent meal rich in fiber, heart-healthy fats and plant-based protein. When your weekly menu features plant diversity, you provide your gut microbiome with a wide range of antioxidants and anti-inflammatory compounds that aid in and protect against diseases and reduce whole-body inflammatory response. Satisfy and enhance your pallet with this convenient option that holds up well for a second-day meal.
Ingredients
Dressing:
- 2 tablespoons lime juice
- 2 Tbsp maple syrup
- ¼ cup tahini
- ¼ cup coconut aminos
- 1 clove garlic, crushed
- ¼ cup rice wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet chili sauce
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 1 tablespoon mint, chopped
- Salt and pepper to taste
Salad:
- 2 small baby Bok choy, thinly sliced
- 2 cups cabbage (napa or green) finely chopped, or shredded* See time-saving notes below
- 1 cup broccoli, finely chopped
- ½ cup carrots, grated
- 1 red pepper, thinly sliced or chopped
- ¼ cup red onion sliced thinly or chopped
- 15 ounces of firm tofu pressed to release excess water and shredded* (see note) or cut into small cubes
- 8 oz of rice noodles, broken in quarters and cooked as per manufacturer’s directions (I recommend al dente)
- Garnishes (optional but encouraged): roasted pumpkin or sunflower seeds, diced avocado, scallions thinly sliced
Instructions
- Whisk together all the ingredients for the dressing in a small bowl and set aside.
- In a large bowl combine Bok choy through cooked rice noodles. Coat the salad well with half the dressing. You want the dressing to marinate the salad for 20 minutes release and combine all flavors and nutrients. Before serving, add in the remaining dressing and mix well. Garnish with pumpkin seeds.
Notes
*Save time if you have a food processor by placing Bok choy through red onion in a food processor and pulsing 2-3 times on a low setting. Do not overpulse or too much liquid will be released from your veggies
*Shred tofu easily by placing the pressed tofu in the freezer for 10 minutes