TOFU

• Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

ALMOND BUTTER MARINADE/DRESSING

• Blend all ingredients in a high-speed blender.
• QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender
• Keep a small amount of dressing to add to the salad before serving.

PREPARE

• Slice the block of tofu in half through the center
• Cut into 4 individual slabs about an inch in thickness.
• Place tofu pieces in an airtight container.
• Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.
• Reserve the other half of the dressing for the slaw

CHOOSE YOUR COOKING METHOD: (PICK ONE BELOW)

GRILLING TOFU

• Pre-heat grill to 350 or medium-low
• You can place the marinated tofu directly on the grill, or I use a grill basket.
• Grill for 7 minutes on each side
• Let cool slightly

BAKED VERSION (If you don't have a grill) 

• Follow the same directions for marinating.
• Pre-heat oven to 350 degrees
• Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.
• Cook for 15 minutes; then flip over and cook another 15 minutes

AIR-FRYER VERSION

• Dip the marinated tofu on each side with cornstarch
• Place large pieces into the basket, not touching each other.
• Cook on 370 for 10 minutes
• Open the basket and turn large tofu pieces over.
• Bake for 10 more minutes

SERVE

• On a plate or bowl, place the dressed slaw on the bottom of a plate or bowl.
• Add sliced tofu

OPTIONAL ADDITIONS:

• Sprinkle with sesame seeds
• Add peanuts
• Add Wasabi or Sriracha Peas
• Serve with extra Sriracha or Soy/Tamari.

SLAW

• Shred and sliced vegetables
• Place in a bowl
• Using the other half of marinade/dressing, for over slaw, reserving a small amount to add to the salad right before serving.
• Toss until combined