Sivan’s Crispy Tofu Coleslaw

• total tid: 7 minutes

Ingredienser

For the Crispy Tofu

1 (14–16 oz.) block extra-firm tofu, pressed dry and shredded

1/4 cup cornstarch

2 tsp each @pardesfarms Freeze-Dried Parsley, Basil, Cilantro, Dill, Garlic

2 tsp smoked paprika

2 tsp sweet paprika

1 tsp onion powder

1 tsp ground cumin

1/2 tsp black pepper

1½ tsp kosher salt

2 tbsp avocado or olive oil

Press tofu dry and shred.

Toss with seasonings, cornstarch and oil.

Spread onto a well-oiled

parchment-lined baking sheet, spray the top with oil, and bake at 375°F for 25–30 minutes, stirring

halfway, until golden and crispy.

For the Slaw

1 small head cabbage, shredded

1 extra-large carrot, shredded

1/2 red onion, thinly sliced

1/2 cup toasted sliced almonds

Handful dried blueberries or raisins (optional)

Maple Mustard Dressing

1/2 cup mayonnaise

1/4 cup avocado or olive oil

1/4 cup Dijon or honey mustard

2 tbsp maple syrup

2 tbsp apple cider vinegar

1/4 cup water

1 tsp Pardes Farm Freeze-Dried Parsley

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

Fremgangsmåte

Combine the cabbage, carrot, onion, almonds and optional dried fruit. Whisk together the dressing

and toss with the vegetables. Let sit for 5–10 minutes. Fold in the crispy tofu just before serving.