Sweet Chilli Tofu with Sunflower Slaw
This crisp and crunchy rainbow slaw is a favourite in our household. This salad is a great way to get some extra colourful vegetables into your diet. Variety is key when it comes to good nutrition. Consuming a variety of different colourful foods (fruits, vegetables, grains, nuts & seeds) daily will ensure you are getting a variety of essential nutrients.
Ingredients
450g firm tofu, cubed
1 tsp chilli flakes
3 tbsp honey
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 tsp apple cider vinegar
2 tbsp filtered water
1 tbsp extra virgin olive oil
Sunflower Slaw
2 cups purple cabbage, finely shredded
2 carrots, finely shredded
1 capsicum, finely sliced
2 spring onions, finely sliced
¼ cup sunflower seeds
¼ cup extra virgin olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
Directions
Mix chilli flakes, honey, garlic, ginger, apple cider vinegar and water in a small bowl.
Heat oil in a pan over medium heat. Add tofu; cook for 2-3 minutes until tofu starts to brown.
Stir chilli mixture through tofu. Cook until the sauce reduces and becomes slightly sticky.
Meanwhile, combine olive oil, lemon juice and Dijon mustard in a small bowl.
Combine salad ingredients in a large bowl
Serve warm tofu with slaw. Drizzle slaw with Dijon mustard dressing.
Nutrition
Good source of plant-based protein
High in fibre
Variety of essential nutrients & minerals
Mono and polyunsaturated fats (healthy fats)
Tofu is an excellent source of plant-based protein. Per 100g, tofu contains about 8g of protein. It is also a good source of calcium and iron. Tofu has a fairly bland flavour so it is versatile when it comes to adding different flavours. Marinating tofu overnight is the best way to ensure your tofu is extra tasty.