savoy slaw with smoked tofu //

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
Author Katie Trant


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  6. 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.
  8. 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.

Recipe 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.