This colorful, crunchy Asian Cabbage Tofu Slaw with Oil-Free Miso Ginger Dressing has cabbage, carrots, bell pepper, snap peas, peanuts, and an oil-free creamy miso ginger dressing. Delicious flavors and tons of fresh texture!
What Kind of Vegetables are in Asian Cabbage Tofu Slaw?
This Asian Cabbage Slaw is packed with all kinds of crunchy, colorful, flavorful vegetables. For this recipe, I use shredded cabbage (red, green or both), carrots, scallions, bell peppers, cucumbers, and snap peas.
However, this recipe is a wonderful template for using your own favorite veggies (or for cleaning out the fridge). You can use different colors of bell peppers, shredded carrots, snow peas, and radishes. For this recipe, it would be fun to add even more Asian veggies like Daikon radish, mung beans, and Asian cucumbers.
What is Miso Paste? Is it Healthy?
Miso paste is made from fermented soy beans, brown rice, and other grains. It comes in different colors: white, brown, and dark red. As a general rule, the darker the color, the more pungent the flavor. White miso has the mildest flavor and dark red is most powerful.
As a fermented food, miso is a go-to winner for both chefs and nutritionists. First, the umami-packed flavor of miso makes it a great savory addition to soups and sauces. Second, the fermentation process of miso helps it develop probiotics. Eating these probiotics can help you develop healthy gut bacteria and a good microbiome.
Chef Katie’s Plant-Based Cooking Tips for Asian Cabbage Tofu Slaw
Make Ahead: This slaw holds up great after a day or two. If making a day ahead for a party, store the slaw and dressing separately. Toss together 1-2 hours before serving.
Peanut-Free: Peanuts add crunchy texture and roasted richness to this slaw. However, you can omit or substitute with another toasted nut or seed. Toasted almonds, cashews, pecans, or sunflower seeds would all be delicious alternatives.
Microplane: A small microplane is a great kitchen tool to have. You can use it to grate fresh ginger and garlic for sauces and salad dressings. You get all the flavor and no rough texture.
Tofu Alternatives: If you want to cut down the prep time, you can omit the roasted tofu from this recipe. Other WFPB protein options would be red adzuki beans, chickpeas, or green peas.
Asian Cabbage Tofu Slaw with Oil-Free Miso Ginger Dressing
You’ll love this recipe for Asian Cabbage Tofu Slaw with Oil-Free Miso Ginger Dressing! It’s:
- Full of Crunchy Textures
- Packed with Fresh Flavors
- Whole Foods, Plant-Based
- Oil-Free Vegan
- Gluten-Free
- Great for Meal Prep
If you like this recipe, you should also check out: Cold Peanut Noodle Salad, Easy and Light Plant-Based Thai Cucumber Salad with Peanuts, Irresistible Smoky Broccoli Cabbage Pecan Crunch Salad, and High Protein Vegan Tofu and Cabbage Egg Roll Bowl.
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Asian Cabbage Tofu Slaw with Oil-Free Miso Ginger Dressing
Ingredients
For the Asian Cabbage Tofu Slaw:
- 1 pkg firm tofu drained and cut into small bite-sized cubes
- 4 cups Shredded green or red cabbage
- 4 scallions thinly sliced
- 2 carrots thinly sliced into half moons
- 1 cup cucumber thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup thinly sliced snap peas
- 4 tablespoons chopped cilantro
- ½ cup chopped salted peanuts
For the Oil-Free Ginger Miso Dressing
- 2 teaspoons fresh grated ginger
- 1 garlic clove grated or minced
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1/4 cup rice vinegar
- 2 tablespoons white miso
- 2 tablespoons water
Instructions
To Roast the Tofu in the Oven:
- Preheat your oven to 375F. Place the cubed tofu on a small baking sheet lined with parchment paper. Roast until firm, about 30 minutes, tossing halfway through cooking. Set aside to cool.
To Roast the to Tofu in an Air-Fryer:
- Preheat your Air-Fryer to 375F. Line the air-fryer basket with a piece of parchment or a liner sheet. Place the tofu in basket. Push the basket in and air-fry the tofu for 5 minutes. Shake, and air-fry another 5 minutes. Repeat 1-2 more times, until tofu is firm to your liking. Set aside to cool.
To make the Asian Cabbage Tofu Slaw:
- Combine all ingredients in a large bowl.
To make the Oil-Free Ginger Miso Dressing:
- Combine all ingredients in a small bowl. Whisk together until thoroughly combined. Dressing should be a creamy, yet pourable, consistency. If too thick, add another tablespoon or two of water. If too thin, add another tablespoon of tahini.
- Pour the dressing over the slaw mixture. Toss well until thoroughly combined.
- Enjoy immediately or eat within 5 days.
Notes
Nutrition Facts for Asian Cabbage Tofu Slaw with Oil-Free Miso Ginger Dressing
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 235 | |
| % Daily Value * | |
| Total Fat 14 g | 21 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 373 mg | 16 % |
| Potassium 417 mg | 12 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 5 g | 22 % |
| Sugars 8 g | |
| Protein 13 g | 26 % |
| Vitamin A | 236 % |
| Vitamin C | 101 % |
| Calcium | 15 % |
| Iron | 15 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Microplane Premium Classic Zester
- Beyond Nature Dry Roasted Peanuts – Unsalted
- Extra Large Elegant Ceramic Oval Salad Bowl Set
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