I found this recipe tucked away on a card in my recipe box, and recently traced it back to an old issue of Vegetarian Times. I can take no credit of my own for it, but I swear it is the best ’slaw you’ll ever taste. A more accurate name for it is: Asian-Inspired Napa Tofu ‘Slaw, although V.T. refers to it as “Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette.” Most people I know shutter at the word cabbage, thinking of course of the ubiquitous green or red varieties. Whatever the name, it is delish!!
Salad: Combine in a bowl and set aside
3/4 lb. napa cabbage shredded
1 cup grated carrot
1/2 cup thinly sliced scallion greens
8 oz. baked tofu, diced (I like to use Smoke & Fire’s smoked tofu)
1/3 cup chopped roasted peanuts
Dressing: Combine, cover and shake vigorously. Pour vinaigrette over slaw and toss well.
2 Tbsp canola oil
1 Tbsp sesame oil
2 Tbsp lemon juice
1 tsp. tamari soy sauce
I hope that you’ll enjoy it as much as I do.
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