Cabbage Salad with Grilled Sesame Tofu

Photo: Cabbage Salad with Grilled Sesame Tofu
This filling salad can easily be the main dish at your next dinner. The simple grilled tofu complements the creamy dressing and the cool, crunchy vegetables.
Yield
4-6 Servings
Vegan
Salads
Ingredients
  • 10 ounces firm tofu, drained and pressed dry
  • 2 teaspoons organic peanut oil
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 Tablespoons sesame seeds
  • 4 cups thinly sliced green cabbage
  • 2 cups shredded carrots
  • 1 cup shredded kale
  • ½ cup almond butter
  • ½ cup hemp seeds
  • 1 garlic clove
  • 1-inch piece ginger
  • 2 Tablespoons miso
  • 2 Tablespoons lemon juice + more to taste
  • ¼ cup water + more to taste
  • ½ teaspoon black pepper
Instructions
  1. Slice tofu into ½" thick slices.
  2. Heat peanut oil in a pan until warm. Add tofu and grill until lightly browned, about 10 minutes on each side.
  3. Once tofu is done cooking, turn heat off. Add soy sauce and sesame oil; stir to combine. Leave in pan to cool.
  4. Once cooled, slice tofu into small slices. Place in a large bowl and add sesame seeds. Toss to coat and set aside.
  5. Combine all chopped vegetables in a large bowl.
  6. In a blender or food processor, blend almond butter, hemp seeds, garlic, ginger, miso, lemon juice, water, and pepper until smooth. If mixture appears a little dry, add a little more lemon juice and/or water.
  7. Pour dressing over cabbage salad, toss to combine and top with grilled tofu slices. Enjoy!