Whip Up Flavor-Packed Vegan Meals in Just 20 Minutes!

Ingredients

For the Crispy Tofu:

- 1 (14-ounce) block of Earth Grown Extra-Firm Tofu

- 2 tablespoons Simply Nature Avocado Oil

For the Cabbage-Carrot Slaw:

- ½ small green or red cabbage (or ⅓ of a large cabbage, about 3 cups shredded, 180g)

- 2 to 3 medium carrots (about 1½ cups shredded, 120g)

- ½ cup fresh cilantro, roughly chopped

- 2 tablespoons freshly squeezed lime juice

- 1 tablespoon Simply Nature Organic Extra Virgin Olive Oil

- 1 tablespoon toasted sesame oil

- ½ teaspoon sea salt

- Freshly cracked black pepper, to taste

For the Peanut Sauce:

- 4 tablespoons Simply Nature Creamy Peanut Butter

- 1 tablespoon agave nectar or maple syrup

- 1 tablespoon freshly squeezed lime juice

- 2 teaspoons soy sauce (substitute with tamari for gluten-free option)

- 1 to 2 teaspoons toasted sesame oil

- ½ teaspoon red pepper flakes

- 2 to 3 tablespoons water (more as needed)

---

Instructions

1. Prepare the Tofu: Start by patting dry the tofu to remove excess moisture. Slice the tofu widthwise into ⅓ to ½-inch thick slabs (you should get about 10 slabs from a 14-ounce block). Use paper towels to gently dab away any remaining water.

2. Cook the Tofu: In a large nonstick frying pan, heat the avocado oil over medium-high heat. Once hot, add the tofu slices, ensuring they don’t overlap. Cook for 6 to 8 minutes, carefully moving them around occasionally to ensure even browning. Once the bottoms are golden, flip the tofu using a spatula (a larger spatula and a smaller offset spatula can be helpful) and cook for an additional 4 to 6 minutes on the other side until golden and crispy.

3. Make the Slaw: While the tofu is cooking, prepare the slaw. Shred the cabbage and carrots using a mandoline, box grater, or food processor. Transfer them to a large bowl and toss with the chopped cilantro. In a small bowl, whisk together the olive oil, sesame oil, lime juice, sea salt, and freshly cracked black pepper. Pour the vinaigrette over the slaw and toss until everything is well-coated. Adjust seasoning with additional lime juice, salt, or pepper to taste, if necessary.

4. Prepare the Peanut Sauce: In a separate bowl, combine the peanut butter, agave, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes. Whisk until smooth and creamy. If the sauce is too thick, add water a tablespoon at a time until it reaches your desired pourable consistency.

5. Serve: Plate the crispy tofu on a bed of the vibrant cabbage-carrot slaw, then generously drizzle with the creamy peanut sauce.

Enjoy your gourmet meal that’s ready in no time! This recipe is sure to impress and will quickly become a favorite in your weeknight dinner rotation.

---

Dive into this delicious and satisfying dish that’s perfect for any day of the week!