Cayenne Crusted Tofu with Sautéed Purple Cabbage

Name: Cayenne Crusted Tofu with Sautéed Purple Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 oz organic Extra-firm tofu, sliced into slabs roughly 0.25 inch thick; 1/2 Small Purple cabbage thinly sliced; 1 large Garlic clove, minced; Roughly 0.75 inch piece of Ginger, minced; Cornstarch, enough to coat the tofu slabs; 1 tsp. Cayenne powder, or to taste; Garlic powder 0.25 tsp., or to taste; Sea salt, freshly ground, to taste; Black pepper freshly ground, to taste; Cilantro, stems and leaves julienned, to taste; Granny smith apple, 1/4, thinly sliced into sticks; Slivered blanched almonds, 0.25 cup, lightly toasted; Lime juice, 1 squeeze, with an additional slice for serving; Lime zest, 1/4 tsp or to taste; 2 tbsp organic unrefined coconut oil, divided into 1 tbsp portions

7 steps

Prep:10minCook:20min

This is a light and flavorful meal with a hit of spice in the coating on the pan-fried tofu slabs. The cabbage sauté is dressed up with ginger, garlic, toasted almond slivers, and finished with cilantro, green apple, and lime juice.

Updated at: Mon, 26 Aug 2024 04:04:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1367.1 kcal (68%)

Total Fat109.7 g (157%)

Carbs67.7 g (26%)

Sugars22.1 g (25%)

Protein47.5 g (95%)

Sodium762.7 mg (38%)

Fiber24 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

4 ozExtra-firm tofu

organic, sliced into slabs roughly 0.25 inch thick

0.5Purple cabbage

Roughly 0.75 inch piece, minced

Cornstarch

enough to coat the tofu slabs

1 tspCayenne powder

or to taste

¼ tspGarlic powder

or to taste

Sea salt

freshly ground, to taste

Black pepper

freshly ground, to taste

Cilantro

stems and leaves julienned, to taste

0.25Granny smith apple

thinly sliced into sticks

blanched almonds

Slivered, lightly toasted

1 squeezeLime juice

with an additional slice for serving

¼ tspLime zest

or to taste

2 Tbspunrefined coconut oil

organic, divided into 1 tbsp portions

Instructions

Step 1

Sauté purple cabbage, 1 tbsp coconut oil, and salt and pepper to taste over medium heat, stirring often.

Step 2

While cabbage is working, mix cornstarch, cayenne, and garlic powder together, and coat the tofu slabs on all sides. Lightly tap the to remove any excess coating. (Tip: if short on time, use 2 pans- see step 4)

Step 3

Once cabbage is lightly cooked, add in the garlic and ginger. May need to add a few splashes of water. Continue to mix often until cabbage is cooked to taste. Set aside.

Step 4

Pan fry the coated tofu slabs in the same pan (lightly cleaning bottom of pan with a wet paper towel first) with the remaining tbsp of coconut oil on medium high, undisturbed, until a crust forms. Tip: if time is a priority vs. clean-up, use two pans by cooking the coated tofu and cabbage simulaneously.

Step 5

Flip the tofu slabs, salt to taste, and pan fry the 2nd side, undisturbed, until a crust forms. May need to drop to medium- especially if on an electric stovetop. Set the tofu aside.

Step 6

Toss the cabbage, slivered almonds, granny smith apple, lime juice, and most of the cilantro (reserving a pinch for garnishing the dish) together until well mixed.

Step 7

Assemble the plate starting with a bed of the cabbage mixture, the tofu slabs, the reserved pinch of cilantro, and the lime zest. Place a lime wedge on the side of the plate, if desired. Enjoy!