Corn Encrusted Tofu with Bok Choy Coleslaw
Happy Belly is mixing it up again today. I must confess, I've never been a big bok choy fan. It has to do with it's soggy texture, whether in soups or stir frys. Bok Choy is the most nutritious of all of the cabbage and has powerful anti-inflammatory and anti-cancer nutrients. This spicy coleslaw is paired with crispy tortilla crusted tofu, baked to crunchy perfection. Think of this as a vegan fried "chicken" night. Serve as a sandwich with sriracha mayo, coleslaw and pickles or without the bun, either way is delicious! Freeze the tofu the night before you plan on making this recipe. The tofu needs some time to thaw and be pressed.
Preheat the oven to 400˚
Prepare the tofu – Remove your tofu from the press. Using a fork, split the tofu into 4 pieces.
Bread and bake the tofu – In a food processor, finely grind the tortilla chips. Place in a small bowl and stir in the Tajin. In a second bowl, add the Just Egg. In a third bowl, add the GF flour, garlic salt, onion powder and pepper, mixing well.
Dip a piece of tofu into the flour mixture, shaking off the excess. Dip in the Just Egg to coat, then dip into the tortilla crumbs. Set on a baking sheet and repeat with the other tofu.
Bake until golden brown, about 30 minutes, turning the tofu over halfway through the baking time.
Make the coleslaw dressing – In a small glass jar, add the
ingredients and whisk to combine.
Make the coleslaw – Finely julienne the bok choy and place in a medium bowl. Add the shred carrots, daikon, radicchio, scallion and cilantro. Add 2-3 tbsp of dressing and stir to combine. You may not need all of the dressing.
To serve – Toast the buns. Spread with some plain or sriracha mayonnaise on the bottom bun. Place the tofu on the bottom and top with a generous amount of coleslaw. Close with the tops of the buns. Serve with chips or French fries.
- I block of extra firm tofu, frozen overnight, then thawed and pressed
- 4 oz salted tortilla chips
- 1 tsp Tajin
- ½ cup Just egg
- ⅓ cup GF flour
- ½ tsp garlic salt
- ½ tsp onion powder
- ¼ tsp pepper
- 1 tsp Sriracha
- 2 tbsp vegan mayonnaise
- 2 tbsp coconut yogurt
- 2 tsp rice wine vinegar
- 2 tsp green hot sauce
- 1 tsp agave
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium head of bok choy, washed
- 2 tbsp shredded carrots
- 2 tbsp shredded daikon
- 2 tbsp shredded radicchio
- 1 scallion, finely chopped
- 1 tbsp cilantro, minced
- 4 vegan buns or English muffins
- pickles, if desired