You guys... I love this dish SO much. It has all the flavors of spring, so it's perfect to serve right as the seasons start to change since the ingredients are available all year round. As a bonus, there are usually some leftovers and this tastes just as good a day or two later for lunch.


Active Time: 30 minutes
Cooking Time: 20 minutes
Servings: 6


1/4 cup Olive Oil
1/4 cup Soy Sauce
1 Tbsp Sesame Oil
1 large package Extra Firm Tofu

1/2 head Red Cabbage, shredded
1/2 head Green Cabbage, shredded
1 Red Pepper, julienned
1 Orange Pepper, julienned
2 Carrots, grated
1 bunch Scallions, green parts chopped
1 Tbsp sesame seeds, toasted

5 limes, juiced
1/4 cup Rice Wine Vinegar
1/4 cup Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Garlic
1 Tbsp Ginger, grated

The Method

Preheat oven to 450 degrees.

Combine the olive oil, soy sauce and sesame oil in a shallow baking dish, stir to combine. Slice the tofu into ½ inch wide pieces, and place into the baking dish with the marinade. Let rest for 15 minutes, flip pieces and marinate another 15 minutes.

Add the dressing ingredients to a mason jar, top with a lid and shake to combine.

In a large (really large) bowl, combine the slaw ingredients and toss until mixed. Pour dressing over the slaw, and toss until coated thoroughly.

Place tofu pieces on a parchment lined baking sheet and bake for 15-20 minutes or until they start to develop a bit of a crust on the edges. Slice into strips.

To serve, place slaw into a bowl and top with tofu strips.