Time: 40 mins
350g Tofu (extra-firm, pressed and cubed)
16g Arrowroot Powder
15ml Sesame Oil
10ml Rice Vinegar
7ml Lime Juice
360g Purple Cabbage (thinly sliced)
1 Carrot (shredded)
5g Cilantro (chopped)
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the tamari. Then add the arrowroot powder and gently toss until the tofu cubes are well coated. Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
- In a small bowl, combine the sesame oil, rice vinegar, and lime juice.
- In a large bowl add the cabbage, carrot, and cilantro. Add the dressing and mix well with your hands to ensure everything is coated. Top with tofu. Serve and enjoy!
Refrigerate in an airtight container for up to four days.
Add chopped peanuts on top.
Add salt, pepper, chili flakes, minced garlic and/or ginger to the dressing,
or sweeten with coconut sugar.
One serving is equal to about three cups of salad with tofu.
Amount per serving
Calories – 312
Fat – 16g
Carbs – 27g
Fiber – 7g
Sugar – 10g
Protein – 22g