Tofu is such a perfect plant-based source of protein, but sometimes it still gets a bad rap for being kind of “blah.” The miso, rice wine vinegar, and vinegar are the perfect to combo to lend some zing to an ingredient that’s so willing to take on flavor. Make this recipe on a weekend and enjoy leftovers for lunch the first few days of your busy week.
- 15 ounces extra-firm tofu
- 3 tablespoons brown rice miso
- ¼ cup mirin
- 1 tablespoon brown rice vinegar
- ¼ cup vegetable broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons flax oil
- 4 tablespoons toasted sesame oil
- 6 tablespoons brown rice vinegar
- 2 teaspoons minced ginger
- 2 tablespoons agave nectar
- ½ head green cabbage
- ½ small head purple cabbage
- 1 jicama
Preheat oven to 350° F. Drain tofu and pat dry with a paper towel. Slice tofu blocks into cutlets that are approximately ½-inch thick. Transfer to a baking dish and set aside.
In small bowl, whisk remaining ingredients. Pour over the tofu and marinate for 20 to 30 minutes.
Transfer the tofu cutlets to a baking sheet and spread them out so they're not touching. Reserve any marinade for basting the tofu. Bake for 45 minutes, flipping the cutlets and basting midway through cook time.
After baking, transfer the tofu back to the baking dish and refrigerate while making the slaw.
Combine vinaigrette ingredients and set aside.
Using the shredding attachment, shred cabbage and jicama in a food processor. Or thinly slice the cabbage and grate the jicama on a cheese grater. Transfer to a large bowl. Add vinaigrette and toss well.
Serve the slaw on a salad plate topped with 2 tofu cutlets.