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.
You will need
Serves 2
- 1/4 small red cabbage (200 g), shredded finely
- 4 red radishes (140 g), sliced very thinly
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon caraway seeds, toasted
- 300 g (9 1/2 oz) firm tofu
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 lime, halved
- 4 greek gyro wraps
- 1/2 cup vegan garlic dip
Chimichurri Sauce
- 1 cup fresh mint leaves
- 1 cup fresh coriander (cilantro) leaves
- 1 clove garlic, crushed
- 1 fresh long red chilli, seeded, chopped finely
- 1 teaspoon grated fresh ginger
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
Recipe: Women's Weekly
Directions
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Step 1
Place cabbage, radishes, vinegar and caraway seeds in a medium bowl, and season with salt and pepper; toss gently to combine.
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Step 2
Make chimichurri by finely chopping mint and coriander. Combine with remaining chimichurri ingredients in a bowl, and season to taste.
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Step 3
Slice tofu into 1 cm (1/2 in) thick slices and brush both sides with olive oil. Combine paprika, garlic and onion powders; sprinkle mixture on both sides of the tofu.
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Step 4
Preheat 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.
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Step 5
Serve tofu on the radish slaw, topped with garlic dip and chimichurri. Serve with wraps and lime halves.
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Recipe: Women's Weekly
