Leave it to the vibrant purple hue of a cabbage slaw backdrop to make tofu look this stunning! The chimichurri — an Argentine herb sauce that pairs well with barbecued veggies — is just the cherry on top.
1Place cabbage, radishes, vinegar and caraway seeds in a medium bowl, and season with salt and pepper; toss gently to combine.
2Make chimichurri by finely chopping mint and coriander. Combine with remaining chimichurri ingredients in a bowl, and season to taste.
3Slice tofu into 1 cm (½ in) thick slices and brush both sides with olive oil. Combine paprika, garlic and onion powders; sprinkle mixture on both sides of the tofu.
4Preheat a chargrill pan (or frying pan) over medium-high heat. Cook tofu slices for 1-2 minutes on each side until slightly charred; transfer to a tray. Chargrill lime halves, open-side down, for 1 minute or until caramelised.
5Serve tofu on the radish slaw, topped with garlic dip and chimichurri. Serve with wraps and lime halves.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.