Saladsdeliciouslyella
Crispy Chilli Tofu & Crunchy Slaw
This quick, colourful dish comes together in under 30 minutes. With plenty of crunch and 10 plant points, it’s a great source of iron, fibre, omega 3 and zinc. Perfect for a lazy midweek dinner, a quick lunch or to take into the office. For extra veggies, serve with chunks of avocado and juicy cherry tomatoes.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Add the cabbage, carrot, fennel and lemon juice to a large bowl with a generous pinch of salt. Toss together using your hands, working the lemon juice and salt into the vegetables.
lemon1
2
Stir through the yoghurt, tahini, basil, coriander and a drizzle of olive oil until well coated. Set aside.
tahini3 teaspoons
3
Place the tofu in a medium bowl and add the paprika, oregano, chilli flakes (if using), flour and a pinch of salt. Toss until evenly coated.
4
Warm a large frying pan over medium–high heat and add a drizzle of olive oil. Add the tofu and cook for 8–⏱️ 10 minutes, stirring often, until golden and crispy.
5
Divide between bowls and serve with generous spoonfuls of slaw. Delicious with toasted pittas, tortilla chips or wholemeal wraps.
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