Cayenne Crusted Tofu with Sautéed Purple Cabbage

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.

Great

% Daily Values based on a 2,000 calorie diet

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!