Skip to Content

Vegan Slaw Salad with Crispy Tofu & Garlic Mayo

We all need a healthy-ish salad recipe right? Healthy-ish because of the garlic mayo, which is totally necessary by the way. This salad is basically a vegan coleslaw with crispy smoked tofu. Simple? Yes. Delicious? Yes. Ready in under 30 minutes? Yes!

It’s made up of white and red cabbage, red onion, cucumber and carrot which are the perfect crunchy, sweet and nutrient filled combination. The crispy smoked tofu is added as a great source of protein. I could eat a whole bowl of it on its own, it’s that good. If you can’t get your hands on smoked tofu, plain tofu will work too. It is then coated in plenty of garlic mayo, because garlic and vegan mayo are a match made in vegan sauce heaven. If mayo isn’t your thing, you can top it with any of your favourite salad dressings.

vegan coleslaw salad

This salad is versatile so use it as a base or a side salad or eat as a main. I’ve eaten it for 4 days in a row now, as a side and a main and I’m still not bored of it. And I’m hopeful you’ll love it too.

As always, if you make this recipe be sure to tag me on Instagram or leave me a comment below. I love seeing what you guys are making and adapting from Cupful of Kale.

vegan coleslaw salad

Vegan Tofu Slaw Salad with Garlic Mayo

Yield: 6-8
Prep Time: 20 minutes
Total Time: 20 minutes

Vegan crunchy coleslaw in a garlic mayo sauce and topped with crispy smoked tofu. Serve as a side salad or eat as a main. Ready in 20 minutes.

Ingredients

  • 1 block/225g extra firm smoked tofu
  • 1 tbsp cornflour
  • 2 cups shredded red cabbage
  • 2 cups shredded white cabbage
  • 2 carrots
  • 1 red onion
  • 1/2 a cucumber
  • 1 tsp poppy seeds
  • 1/2 cup vegan mayo
  • Squeeze of lemon juice
  • 3 garlic cloves
  • Salt and pepper

Instructions

Pre-heat the oven to 180C/350F. If you are not using extra firm tofu, drain as much water out of the tofu first. Cut into square sized pieces, about 16 pieces. Then dry with a paper towel and coat evenly in the corn flour and place on a baking tray. Place in the oven for 15-20 mins until crispy and golden.

Shred the cabbage, carrots, onion and cucumber. You can do this by thinly slicing them or by grating them. Add the poppy seeds and give this a good mix.

Mince the garlic and add to a small bowl with the mayo, lemon juice and pinch of salt and pepper.

Add the crispy tofu and mayo and mix again, until it is all coated. If you are making this ahead of time, leave out the mayo and put this on before serving.

Notes

I used Tofoo Smoked Tofu and Follow Your Heart Veganaise.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 144mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 4g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Vegan Slaw Salad with Crispy Tofu

 

vegan 5 minute cashew cheese sauce
Previous
5 Minute Vegan Cheese Sauce + Froothie Optimum VAC2 Air Vacuum Blender Review
one pot bean mushroom kale stew
Next
One Pot 3 Bean, Kale & Mushroom Stew

Eva

Thursday 26th of April 2018

This is so colorful, and I love the addition of the smoked tofu! I would happily eat this for days too ????

Tamsin

Tuesday 1st of May 2018

Thanks Eva! I loooove smoked tofu! <3

shares