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Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw

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Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw

Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 442 calories/serving


  • 1/4 cup apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped chipotle in adobo sauce
  • 1 tablespoon plus 1/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head red cabbage, about 1 1/2 pounds, shredded
  • 2 large carrots, about 1 pound, peeled, trimmed and shredded
  • 1 bunch scallions, greens and whites, chopped
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon fresh ground pepper
  • 1 pound extra-firm tofu, weighted and drained, cut into 12 equal-sized blocks


  • Whisk together vinegar, oil, mustard, chipotle in adobo, 1/4 cup sugar, salt and pepper in a bowl and whisk to incorporate. Toss with cabbage and carrots and reserve.
  • Preheat a lightly oiled grill or grill pan over medium-high heat. Combine brown sugar, chili powder, cumin, salt and pepper in a shallow bowl. Press tofu pieces into spice mixture, coating well on all sides. Grill tofu until grill marks form, 2-3 minutes per side. Remove from grill and reserve.
  • Distribute slaw among four plates, and top each plate with three pieces of grilled tofu.