Chilli and Ginger Tofu with Slaw

Chilli and Ginger Tofu with Slaw

Tofu is so versatile as it soaks up all the flavours present in this plant-based dish. Health properties include a good source of protein, including all 9 essential amino acids and a valuable plant source of iron and calcium. With a sprinkle of seeds, some raw vegetables and a zingy dressing this vegan dish is hard to beat.

How To Make Chilli & Ginger Tofu Served With Slaw Recipe

Serves: 1

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ4571,901
Energy kcal109454
Fat5.5g22.9g
  - of which saturates0.9g3.6g
  - monosaturates2g8.4g
  - polyunsaturates2.6g10.9g
Carbohydrates5.7g23.6g
  - of which sugars4.3g18g
Fibre0.5g1.9g
Protein6.2g26g
Salt0.1g0.6g

Allergens

Soya
Sulphites / Sulphur Dioxide

Ingredients

  • 240.9g Firm Tofu
  • 55g Raw Carrots
  • 33g White Cabbage
  • 22g Red Onions
  • 13.8g Sunflower Seeds
  • 11g Clear Honey
  • 8.8g Pumpkin Seeds
  • 6.6g Garlic Puree
  • 6.6g ginger puree
  • 5.5ml Olive Oil
  • 5.5ml Lemon Juice
  • 4.4g Fresh Coriander
  • 3g Red Chilli (wt)

Cooking Instructions

1. Shred cabbage and carrot and chop mango and add into mixture 2. Fry off onions along with pumpkin and sunflower seeds and add to the slaw 3. Mix in lemon juice, lime and and olive oil to finish