Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw

Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Adeena Sussman

50 mins total 0 mins prep 442 calories/serving Full Screen

Servings

Ingredients

• 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

Directions

• 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.

• Filed under:
• Tofu,
• American,
• Barbecue & Grilling,
• Low Cholesterol,
• Vegetarian,
• Gluten Free,
• High Fiber,
• Nut Free,
• Healthy,
• Vegan,
• Dairy Free,
• Salad,
• Cinco De Mayo,
• Cookout

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Comments

[kefront]

05:43 PM on 06/19/2012

Where do the scallions come in??

[terminalboredom]

02:28 PM on 04/09/2013

I would toss them into the slaw - but a bunch sounds like too much.