Spicy Slaw with Salsa Roasted Tofu
Prep time
Cook time
Total time
A wintry, hearty, satisfying salad with a kick!
Recipe type: Salad
Cuisine: Mexican
Serves: 2-3 servings
  • ½ an avocado, mashed with a fork
  • ½ a chipotle pepper canned in adobo sauce, finely minced
  • Juice of 1 lime
  • 2 Tbsp plain yogurt (optional, leave out for vegan)
  • 1 orange or yellow bell pepper, thinly sliced
  • 1 package Earthbound Farm Street Taco Blend, or any 9 oz bag shredded cabbage
  • For the Tofu
  • 1 package extra firm tofu, drained and cut into cubes
  • 2 Tbsp olive oil
  • ½ cup salsa
  1. Preheat oven to 450.
  2. Place tofu cubes on a parchment lined baking sheet and toss with the oil and a sprinkle of salt.
  3. Roast tofu for 15 minutes, then remove and add salsa to the baking sheet. Toss so that all the cubes are coated with salsa, then return to the oven for 5-10 minutes or until tofu is the consistency you like. Remove from oven and let cool.
  4. Meanwhile, whisk together the first 4 ingredients in the bottom of a salad bowl, until smooth and creamy. Taste and season with salt if desired.
  5. Add bell pepper and cabbage to the bowl and toss well to combine. Let sit while tofu is roasting.
  6. To serve, toss cabbage blend again so that dressing is well-distributed, and separate among 2-3 bowls. Top with tofu and serve.
Recipe by Eating Made Easy at https://eating-made-easy.com/spicy-slaw-with-salsa-roasted-tofu/