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.
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