Crunchy Asian Edamame Slaw With Baked Tofu Steaks

• Vegetarian

• Produce

  • 1 10 ounce bag Brussels sprouts
  • 1/2 cup Cilantro
  • 2 cups Edamame, frozen
  • 3 Radishes
  • 2 Scallions

• Refrigerated

  • 1 16-ounce block Tofu, firm

• Condiments

  • 2 tsp Honey
  • 1/4 cup Lime juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Seasoning
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews, toasted

• Deli

  • 1 12 ounce bag Broccoli slaw

Found on avocadoadaynutrition.com

Description

Ingredients

• Tofu Steaks:
• 1 16-ounce block of firm tofu
• 1 teaspoon seasoning of choice (I used five-spice powder)
• Salad:
• 10 ounce bag shredded Brussels sprouts
• 12 ounce bag broccoli slaw
• 2 cups frozen edamame, thawed
• 3 radishes
• 2 scallions
• ½ cup chopped cashews, toasted
• ½ cup cilantro, chopped
• 1 tablespoon sesame seeds, toasted
• Dressing:
• ¼ cup lime juice
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons honey

Directions

• About an hour before cooking, drain and wrap tofu in a clean dish towel, place on a plate and weigh with a heavy pan to drain some of the water out.
• When ready to cook, preheat oven to 350 degrees and cut the tofu into 8 slices. Place on on oiled baking sheet and spray with more olive oil. Sprinkle with seasoning. Place in the oven and bake 30 minutes, flipping halfway, until lightly browned.
• While tofu is cooking, mix shredded Brussels sprouts, broccoli slaw and edamame in a large bowl. Shred carrot on the large holes of a cheese grater and add to the salad. Chop the radishes and slice the scallions. Add to the salad along with the cashews, cilantro and sesame seeds.
• Whisk together all the dressing ingredients. Season with additional salt if needed (the soy should provide enough). Add to the salad, toss, and serve topped with tofu.