Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2-3 cups shredded cabbage
- 1/2 cup chopped pickles or mini cucumbers (sub with pickled red onions if you like)
- 1 cup fresh chopped cilantro
- 1/2 cup chopped roasted pistachios
Umami tofu bacon bits
- 300g firm tofu shredded or broken into pieces with your hands
- 1/3 cup soy sauce
- 2 tbsp honey or syrup of choice
- 1 1/2 tbsp rice wine vinegar
Dressing
- 1 heaped tbsp tahini
- 1/2 cup vegan mayonnaise or vegan cashew cream cheese
- 1 tsp Dijon mustard
- 1 1/2 tsp apple cider vinegar or lemon juice
- 2 tbsp honey or syrup of choice
- salt and pepper to taste
Method
- Shred or dice the cabbage and add to a bowl along with the rest of the salad ingredients.
- Mix the dressing in a glass container, and pour over the salad, mix well and let it sit for a bit to soak up the dressing.
- Make the tofu bacon bits, add the shredded or torn tofu pieces to a parchment paper lined tray, mix the marinade, and pour over the tofu pieces until fully covered.
- Air-fry or bake for 20-25 minutes until super crispy, Serve on top of the slaw and enjoy!
