This Hot Honey Mustard Tofu with Cucumber Basil Slaw is hands down one of my favorite tofu dishes! Sweet honey and olive oil form the creamy base of the dressing, whipped with tangy Dijon mustard, with a lovely kick from cayenne, smoked paprika, and chipotle powders. The sauce is drizzled over crispy tofu chunks and served alongside fresh slaw. The spicy, sweet tofu pairs perfectly with the refreshing basil cucumber slaw, bringing a beautiful balance of flavors! Definitely a must try!
Hot Honey Mustard Tofu and Cucumber Basil Slaw
For the tofu:
- 1 block (18 oz) tofu, frozen then thawed
- 2 tbsp cassava flour
- 1 tsp salt
- Avocado oil, for spraying
For the hot honey mustard:
- 1/4 cup olive oil
- 1/4 cup raw honey
- 1/4 cup Dijon mustard
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Pinch of salt
Prepare the hot honey mustard: whisk together all the ingredients and set aside.
Prepare the tofu: preheat your air fryer to 400 degrees Fahrenheit. Tear the tofu into chunks and place in a large bowl. Toss with the cassava flour and salt until coated. Spray the tofu with avocado oil and place into the air fryer. Air fry for 15 minutes, tossing halfway though. Remove the tofu from the air fryer and place into a bowl. Toss the tofu with 3/4 of the sauce and return to the air fryer for an additional 5 minutes. Remove from the air fryer and toss with the remaining sauce. Serve with the slaw and enjoy!
For the Basil Cucumber Slaw:
- 1/2 head of purple cabbage, shredded
- 1/2 head of green cabbage, shredded
- 1 cup shredded carrot
- 1 cup vegan yogurt
- 1 cup fresh basil
- 1/2 cup sliced cucumber
- 2 tbsp lemon juice
- 2 garlic cloves
- 1/4 cup nutritional yeast
- Sea salt and pepper
In a large bowl, combine the cabbage and carrots. In a blender, combine the yogurt, basil, cucumber, lemon juice, garlic, nutritional yeast, salt and pepper. Blend until completely smooth and pour over the slaw. Toss to combine. Serve with the tofu and enjoy!
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