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Vegan Vietnamese coleslaw with baked salt and pepper tofu

Gluten free, vegan, FODMAP friendly
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients

For the salt and pepper tofu:

  • 400 g tofu
  • 1 tablespoon gluten free cornflour
  • 1 tablespoon peanut or sesame oil
  • 1 teaspoon table salt
  • 1 teaspoon ground white pepper

For the salad:

  • 1/2 small red cabbage
  • 1 carrot
  • 1 cucumber
  • 1 bunch of Thai Basil Vietnamese Mint (or both)
  • 1/2 a mango optional

To finish the salad:

  • 1/2 cup toasted peanuts
  • 1 red chilli
  • A couple of toasted cashews they’re not very FODMAP but they are one thing I miss about Vietnamese coleslaw so I add few – up to you if you can tolerate

For the salad dressing:

  • 2 tablespoons lime juice
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon tamarind paste
  • 1 tablespoon Tamari
  • 1 tablespoon peanut or sesame oil

Optional extras for the dressing:

  • chilli flakes to taste
  • Grating of kaffir lime
  • Grating of fresh ginger

Instructions

Method:

  • Press your tofu by slicing it and placing it in some kitchen towel under a heavy weight. For me, the weight is a large saucepan filled with cans. Allow it to drain for at least 10 minutes – the longer the better.
  • When your tofu is drained, preheat the oven to 180 degrees Celsius or 356 Fahrenheit. Line a baking tray with baking paper.
  • Cut your drained tofu into bite sized cubes, and place it in a large bowl. In a small bowl, combine the cornflour, salt and white pepper.
  • Spoon the tablespoon of oil over the tofu, and use your hands to coat each piece evenly. Add the seasoned cornflour mix, and gently mix to coat all the pieces. Spread them onto the oven tray, ensuring they’re not touching.
  • Place the tofu in the oven for 15 minutes. Once the timer goes off, use tongs to move the pieces around. Cook for an additional 10-15 minutes. If you like a bit of browness, you can turn the grill on after that time.
  • While the tofu is finishing, mix together all the ingredients for the dressing, and cut the vegetables. The easiest way to do this is with a mandoline, but you can do it by hand if you’re a real masochist.
  • Just before serving, combine the vegetables with the dressing, and use your hands to gently massage. Add the herbs, nuts, mango, chilli, and finally the tofu. Note that because of the cornflour, the tofu can go gummy when at the bottom of the salad. You might want to arrange the tofu on top, or save it for last if you’re picnic bound.