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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.
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In small bowl, whisk remaining ingredients. Pour over the tofu and marinate for 20 to 30 minutes.
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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.
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After baking, transfer the tofu back to the baking dish and refrigerate while making the slaw.
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Combine vinaigrette ingredients and set aside.
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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.
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Serve the slaw on a salad plate topped with 2 tofu cutlets.