Ingredients
- 18 oz extra firm tofu (pressed and crumbled)
- 16 oz. coleslaw mix (Green and red shredded cabbage)
- 1/4 cup gluten free soy sauce
- 1 clove garlic (1 tsp minced)
- 1 tsp ginger
- 1 tsp onion powder
- 1/2 tsp pepper
- diced green onions (sprinkle on top for garnish)
- vegan spicy mayo (drizzle on top if desired for an extra kick and flavor boost)
Instructions
-
Prep your ingredients:
Mince 2–3 garlic cloves and slice your green onions. -
Sauté the garlic:
Heat a large skillet or wok over medium heat. Add a splash of oil (or water for oil-free). Sauté the minced garlic for 1–2 minutes until fragrant. -
Cook the tofu:
Add shredded or crumbled tofu to the skillet. Cook for 4–5 minutes, stirring occasionally, until lightly golden. -
Add the slaw mix:
Toss in the coleslaw mix (shredded cabbage and carrots). Stir to combine with the tofu and garlic. -
Season it up:
Pour in gluten-free soy sauce, tamari, or coconut aminos. Stir well to evenly coat all ingredients. Cook for another 3–4 minutes until the veggies are tender-crisp. -
Finish and garnish:
Remove from heat. Sprinkle with sliced green onions and, if desired, a drizzle of sriracha mayo or sprinkle of sesame seeds. -
Serve and enjoy!
Equipment
Le Creuset Enameled Cast Iron Signature Round Braiser with Glass Lid, Le Creuset Casserole Dish
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