Cabbage Slaw with Baked Tofu and Coconut Almond Dressing
1 16-ounce block firm tofu
1 clove garlic, minced
1 inch piece of ginger, grated
2 tablespoons water
¼ cup tamari
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon maple syrup or honey
Pinch red pepper flakes
Coconut Almond Dressing
½ cup almond butter
½ cup coconut milk
¼ cup rice vinegar
1 tablespoon mirin
2 ½ tablespoons tamari
2 tablespoons toasted sesame oil
1 inch piece ginger, grated
¼ teaspoon chili flakes
Dash sea salt
½ small red cabbage, shredded
½ small green cabbage, shredded
2 large carrots, peeled and grated
1 cucumber, peeled, seeds removed, halved lengthwise and sliced thinly on the diagonal
1 red bell pepper, seeds removed and thinly sliced into strips on the diagonal
½ cup cilantro, chopped
Drain tofu, wrap in paper towels, and press under a weight (I use a heavy skillet) for 20-30 minutes to remove excess water. Slice tofu into desired shapes. Whisk together the garlic, ginger, water, tamari, rice wine vinegar, toasted sesame oil, sweetener, and red pepper flakes. Marinade the tofu in this mixture for at least 1 hour.
Preheat oven to 350F. Drain tofu and spread onto a parchment-lined baking dish. Bake in oven for about 45 minutes, turning the tofu a few times so that all sides can become firm and brown.
Meanwhile, make the dressing by whisking together all the dressing ingredients in a small bowl.
In a large bowl, combine the red and green cabbage, carrot, cucumber, red bell pepper, and cilantro.
When the tofu is cooked, toss the slaw with the tofu and dressing.
Note: If planning to consume on another day, keep the dressing, tofu, and slaw in separate containers, and mix to combine when ready to eat. The dressing will harden in the fridge, so leave it out to come to room temperature before mixing with the slaw.