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.
Servings 4 -6
Ingredients
- 4 shallots thinly sliced (about 1 ½ cups)
- 1 tablespoon extra virgin olive oil
- ½ a medium savoy cabbage thinly sliced or shredded
- ½ 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 tablespoon white miso paste
- 2 tablespoon nutritional yeast
- ¼ cup rice vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon 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.