Get ready to transform your taste buds with a mind-blowing fusion of crispy, golden tofu and a rainbow of fresh, crunchy vegetables that will make your mouth water! This Vegan Vietnamese Coleslaw isn't just another salad - it's a culinary adventure that brings together the bold, zesty flavors of Vietnamese cuisine with a plant-based twist that will have even meat-lovers begging for seconds. Imagine a dish so colorful and delicious, it'll make your Instagram followers green with envy and your dinner guests absolutely amazed!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 2 carrots, grated
- 1 bell pepper, thinly sliced
- 1 cup fresh cilantro, chopped
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 block firm tofu, pressed and cubed
- Salt and pepper to taste
Instructions
- Begin by preparing the tofu. Preheat your oven to 400°F (200°C). While the oven is heating, press the block of firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
- Once the tofu is pressed, cut it into bite-sized cubes. In a bowl, toss the cubed tofu with salt and pepper to taste. Spread the tofu cubes evenly on a baking sheet lined with parchment paper.
- Bake the tofu in the preheated oven for about 25-30 minutes, flipping halfway through, until the tofu is golden and crispy on the outside.
- While the tofu is baking, prepare the coleslaw. In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, grated carrots, thinly sliced bell pepper, and chopped cilantro. Toss the vegetables together to mix them well.
- In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil to create the dressing. Adjust the seasoning with additional salt and pepper if desired.
- Pour the dressing over the mixed vegetables and toss everything together until the coleslaw is well coated with the dressing.
- Once the tofu is done baking, remove it from the oven and let it cool slightly. Add the crispy tofu to the coleslaw and gently toss to combine.
- Serve the Vegan Vietnamese Coleslaw with Baked Salt and Pepper Tofu immediately, or refrigerate for up to an hour to allow the flavors to meld before serving. Enjoy your healthy and vibrant meal!
Tips
- Tofu Pressing Perfection: Invest time in properly pressing your tofu - this is the secret to achieving that crispy, golden exterior. Use a tofu press or create your own by wrapping the tofu in a clean towel and placing a heavy object on top.
- Texture is Key: For the best coleslaw, slice your vegetables thinly and uniformly. A mandoline slicer can be a game-changer for achieving perfect, consistent cuts.
- Flavor Boost: For an extra flavor punch, consider adding a sprinkle of toasted sesame seeds or a dash of chili flakes to your final dish.
- Make-Ahead Magic: This coleslaw tastes even better after the flavors have had time to mingle. Prepare it a few hours in advance and refrigerate for maximum taste impact.
- Customization is King: Feel free to add other fresh herbs like mint or Thai basil to give the coleslaw your own unique twist.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
