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savoy slaw with smoked tofu // www.heynutritionlady.com
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savoy slaw with smoked tofu

A funky savoy cabbage slaw with shredded apples and carrot, caramelized shallots, and smoked tofu. Great for a side dish or a complete meal, and packs well for lunches.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

  • 4 shallots thinly sliced (about 1 1/2 cups)
  • 1 Tbsp extra virgin olive oil
  • 1/2 a medium savoy cabbage thinly sliced or shredded
  • 1/2 a small red onion finely diced
  • 1 large carrot peeled and grated
  • 1 large apple peeled and grated
  • 200 g pkg smoked tofu sliced into small cubes
  • 2 Tbsp white miso paste
  • 2 Tbsp nutritional yeast
  • 1/4 cup rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp toasted sesame oil
  • salt and pepper to taste

Instructions

  • Heat a medium skillet over medium heat. Add the olive oil and the sliced shallots and cook, stirring only every once in a while, for about 15 minutes or until the shallots are deeply browned.
  • While the shallots are cooking, prep the rest of the slaw. Shred the cabbage, dice the red onion, grate the carrot and apple, and cube the tofu. Place everything into a large bowl.
  • In a small bowl whisk together the miso paste, nutritional yeast, rice vinegar, olive oil, and sesame oil. Taste, and season with salt and pepper as needed.
  • Once the shallots are browned remove them from the heat to cool slightly, then add to the bowl with the rest of the slaw ingredients. Toss to combine well.
  • TO SERVE IMMEDIATELY:
  • Pour some of the dressing over the slaw (you may not need all of it) and toss to combine well. Let stand for 10 minutes, toss again, and serve.
  • TO PACK FOR LUNCHES:
  • Distribute the slaw amongst 4 lunch boxes. The slaw can be dressed in advance, OR, tuck a small jar of dressing alongside to be used just before eating.

Notes

-If you're packing for lunches and are not going to dress the slaw in advance, squeeze the moisture out of the grated apple and sprinkle with a bit of rice vinegar to prevent it from browning too much.