How do I get the tofu crispy for this salad?

To achieve crispy tofu, ensure it's pressed well to remove excess water, then coat it thoroughly in the coconut flour and panko mixture, and bake at 350F for 30-35 minutes, flipping halfway through.

Can I use a different type of cabbage for the salad base?

The recipe calls for both green and red cabbage, but you can adjust the proportions or use napa cabbage for a slightly different texture, ensuring you still have about 3.5 cups total for the salad.

What's the best way to press the tofu before cooking?

Drain the tofu and place it between paper towels or a clean kitchen towel, then put a heavy object (like a cast iron pan or books) on top for at least 30 minutes to press out the water effectively.

Can I prepare the salad dressing ahead of time?

Yes, you can whisk together the white balsamic and toasted sesame oil for the dressing and store it separately. Add it to the cabbage and mango just before serving to keep the salad fresh and crisp.

How should I store leftover Sesame Cabbage Salad and Coconut Crusted Tofu?

Store the leftover baked tofu and the dressed cabbage salad separately in airtight containers in the refrigerator. The tofu will be best reheated, and the salad is best consumed within a day or two for optimal freshness.

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Sesame Cabbage Salad With Coconut Crusted Tofu
[Vegan]

Name: Sesame Cabbage Salad With Coconut Crusted Tofu [Vegan]
Cook time: 30 min
Yield: 2
Ingredients: 3 c. diced cabbage; 1/4 c. red cabbage; 1/4 c. cilantro, diced; 1 mango, diced; 1/4 c. coconut bacon; 1/3 c. white balsamic; 1/2 tsp. toasted sesame oil; Tofu:; 1 pk. extra firm tofu, drained; 1/4 c. coconut flour; 1/4 c. panko; 1 tsp. ginger; salt and pepper

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

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A vibrant Sesame Cabbage Salad with diced mango and cilantro, topped with golden-brown coconut-crusted tofu strips and sprinkled with coconut bacon.

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Sesame Cabbage Salad With Coconut Crusted Tofu [Vegan]

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I’ve been really into food I can just quickly throw together and not think twice about; it's healthy fast food! Plus I’ve recently rediscovered my loveor toasted sesame oil. Its so toasty — no other word to describe it. With the sweetness of the mango, the coconut bacon just adds... Read More

Ingredients You Need for Sesame Cabbage Salad With Coconut Crusted Tofu [Vegan]

3 c. diced cabbage
1/4 c. red cabbage
1/4 c. cilantro, diced
1 mango, diced
1/4 c. coconut bacon
1/3 c. white balsamic
1/2 tsp. toasted sesame oil

Tofu:

1 pk. extra firm tofu, drained
1/4 c. coconut flour
1/4 c. panko
1 tsp. ginger
salt and pepper

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How to Prepare Sesame Cabbage Salad With Coconut Crusted Tofu [Vegan]

Before you begin:

Drain and press tofu for at least 30 minutes. This will allow the water to come out.

Salad:

Combine the vegetables in a bowl, toss and set aside.
Whisk together the balsamic and sesame oil and mix with the cabbage salad.

For the tofu:

Preheat oven to 350F.
In a shallow bowl combine the coconut flour, panko, ginger and salt and pepper.
Take your tofu and slice it in to strips. Dip it into the flour mixture and place onto a greased baking sheet. Repeat for the remainder of the tofu.
Bake for about 30-35 minutes, flipping about halfway thru. You want your tofu to be nice and crispy.
Let cool and serve with the cabbage salad.
Enjoy!