Vegan Salads and Sides
Vegan Rainbow Slaw with Peanut Dressing and Smoked Tofu
This vibrant slaw is a celebration of crunch and color, bringing together shredded cabbage, sweet carrots, and protein-rich edamame. Drenched in a velvety, ginger-spiked peanut dressing and topped with savory smoked tofu, it is a satisfying meal that holds its texture beautifully for meal prep.
- Prep
- 25 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 380 kcal
Method
This vibrant rainbow slaw is a staple for any vegan kitchen, combining crunchy fresh vegetables with savory smoked tofu. Drizzled in a rich peanut dressing, this dish offers a perfect balance of textures and flavors. It is a nutritious, high-protein meal that comes together in just thirty minutes.
Step 1. Begin by pressing the smoked firm tofu. Place the tofu block between two clean kitchen towels or paper towels and set a heavy skillet on top for 15 minutes. Pressing tofu is essential because it removes excess water, allowing the tofu to act like a sponge and absorb the flavors of the peanut dressing.While the tofu presses, prepare the vegetables. Finely shred the red and green cabbage using a sharp knife or mandoline. Julienne the carrots and thinly slice the red bell pepper and scallions.
In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, thawed edamame, and scallions. Toss well to create a uniform 'rainbow' mix.
Prepare the dressing by whisking together the peanut butter, tamari, lime juice, maple syrup, grated ginger, and toasted sesame oil in a small bowl. If the dressing is too thick, add warm water one tablespoon at a time until it reaches a pourable, creamy consistency.
Cut the pressed smoked tofu into bite-sized 1cm cubes. For extra texture, you can quickly sear these in a dry pan for 3-5 minutes until the edges are golden, though they are delicious raw.
Pour the peanut dressing over the vegetables and toss thoroughly to ensure every strand of cabbage is coated. Top with the cubed smoked tofu and serve immediately.
Notes
To keep the slaw ultra-crisp for meal prep, store the dressing in a separate container and toss just before eating.
Use a vegetable peeler to create long, thin ribbons of carrot if you do not have a julienne peeler.
The smoked firm tofu and edamame are the primary protein drivers here, offering a combined 18g per serving for a complete plant-based meal.
If the peanut butter is cold from the fridge, microwave it for 10 seconds to make whisking easier.
