Tangy Slaw with Tofu & Edamame

Feb
02

Tangy Slaw with Tofu & Edamame

cabbage
ingredients ready to be assembled

Tangy Slaw with Tofu & Edamame

Apple and lime bring freshness to this zesty red cabbage and edamame slaw, tossed in a punchy yoghurt and dill dressing and served with black rice and marinated tofu, making it a nourishing bite.
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

Gather your ingredients…

    For the Slaw:

    • 2 C red cabbage thinly shredded
    • 1/2 C edamame beans I use frozen and thaw with hot water
    • 1/3 C raw black rice pre-cook with water
    • 1 Granny Smith apple thinly sliced, save some slices to garnish with
    • 1/2 tsp black sesame seeds to garnish

    For the Tofu:

    • 100 g firm tofu
    • 2 tsp soy sauce
    • 2 tsp sesame oil
    • 1 clove garlic crushed
    • 1/4 tsp pepper

    For the Dressing:

    • 1/4 C Greek style yoghurt
    • 1/4 C cold water
    • 1 TBS fresh lime juice
    • 1 TBS freshly chopped dill
    • 1/4 tsp salt

    Instructions
     

    Method:

    • Whilst the black rice is boiling, marinate the tofu in the soy sauce, sesame oil, garlic, pepper.
    • In a non-stick pan, stir-fry the marinated tofu on a high heat for a few minutes until cooked on all sides. Set aside to cool whilst you make the slaw.
    • Prepare your slaw mix by layering thinly sliced red cabbage, black rice, edamame and apple slices.
      TIP: coat your apple slices with lime juice to stop them browning
    • The dressing is as simple as combining all ingredients and mixing well to form a drizzly, creamy, tangy mix.
    • Top the slaw mix with your tofu, drizzle over the dressing and dazzle with some sesame seeds.

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