Edamame and Tofu Slaw

Edamame and Tofu Slaw



  • 1 block (16 oz.) firm tofu
  • Seasoning of choice to taste (lemon pepper, five spice, etc.)

Slaw Ingredients

  • 12 oz. bag broccoli slaw
  • 2 cups frozen edamame, thawed
  • 3 radishes
  • 2 scallions
  • 1/2 cup cashews, toasted and chopped
  • 1/2 cup cilantro, chopped
  • 1 Tbsp. sesame seeds, toasted


  • 1/4 cup lime juice
  • 2 Tbsp. sesame, olive, or coconut oil
  • 2 Tbsp. soy sauce
  • 2 tsp. honey


  1. About an hour before cooking, drain and wrap tofu in a clean dish towel, place on a plate and weigh with a heavy pan to drain some of the water out.
  2. When ready to cook, preheat oven to 350° F and cut the tofu into thin strips. Place the tofu on on baking sheet (sprayed with non-stick cooking spray). Sprinkle the tofu with whatever seasonings you want. Place in the oven and bake for 30 minutes, flipping halfway, until lightly browned.
  3. While the tofu is cooking, mix the broccoli slaw and edamame in a large bowl. Shred the carrot on the large holes of a cheese grater and add to the salad. Chop the radishes and slice the scallions. Add to the salad along with the cashews, cilantro and sesame seeds.
  4. Whisk together all the dressing ingredients: lime juice, oil, soy sauce, and honey. Add the tofu on top of the salad, toss, and serve with the dressing on the side or mixed in.