This crisp, refreshing and nutritious salad from the ladies at I Am Co (who put together wonderful Delight Boxes packed full of treats) is one of my favourite vegetarian recipes, even the kids love it.
“We love ourselves a good salad! And it’s hard to go past the fresh & tangy flavours of South East Asia. I could eat the slaw on its own but have added some tofu for protein. This one packs a punch with flavours and also works well with some fresh chilli, if you like it. We hope you enjoy it – trust us, it’s pretty delicious!
Vietnamese Slaw with Crispy Baked Tofu
Crispy baked tofu:
1 block of organic firm tofu cut into even bite size pieces. I like to press mine for 30min, this removes excess fluid and helps with the crispiness.
1 Tbsp olive oil
1 Tbsp tamari
1 Tbsp arrowroot starch
1/2 small red onion diced
1/2 lemon rind removed and diced
1 lime rind removed and diced
1/2 cup crushed peanuts
1/2 cup toasted desiccated coconut
1 green apple, cut into matchsticks
1/2 mango, cut into matchsticks
1/2 cup mint leaves
1/2 cup coriander leaves
1/4 red capsicum, cut into match sticks
1 Tbsp rice vinegar
1 Tbsp lime juice
1 tsp coconut sugar
1 Tbsp tamari
2 tsp lemongrass finely chopped, white part only
1/2 clove garlic grated
Preheat oven to 200 Celsius fanbake. Mix diced tofu with olive oil, tamari and arrowroot then spread on a tray lined with parchment paper. Bake for 20-25min turning once. Remove from the oven and allow to cool.
For the slaw, place all ingredients into a bowl and toss to combine.
Mix dressing ingredients together then add to the slaw. If you are making this in advance hold off on mixing the dressing in until you are ready to serve.
Serve the slaw and top with the crunchy tofu