The Dragon Roll - Crunchy Slaw, Tofu + Avocado

Full of layered flavors + crunch

Ingredients

Salad

• 1 bag broccoli and carrot slaw (or make your own - do)

• 1/2 small red cabbage, shredded

• 1 red bell pepper, sliced very fine*

• 1/2 red onion, sliced very fine*

• 1 avocado, sliced

Dressing

• 1/4 cup low-sodium tamari

• 1 Tbs toasted sesame oil

• Dash of maple syrup

• 2 Tbs miso paste, dissolved in warm water

• 1 whole orange, peeled

• 2 cloves, garlic

• 1 1/2’’ fresh ginger, grated

• 1/4 cup apple cider vinegar

• 1-2 tsp turmeric

• Few grinds of black pepper

Tofu

• 1 block extra firm organic tofu

• Trader Joe’s Everything but the Bagel spice

• 1/4 cup low-sodium tamari

• 1 Tbs toasted sesame oil

• Dash of maple syrup

Instructions

Salad/Dressing

• Blend dressing ingredients

• Mix with salad ingredients and let it marinate for 30-40 min

Tofu

• Preheat oven to 400º

• Cut tofu into 1” wide x 2 1/2” long x 1/4” thin strips and place on parchment-lined baking tray 

• Mix tofu marinade ingredients and brush on one side and sprinkle with spice

• Bake for 15 minutes

• Turn over pieces, brush again and sprinkle with spice again and bake another 10 min

• Arrange salad in a long strip on serving dish

• Top with sliced avocado and then top with tofu

Notes

• Serves 4

• *I use an Oxo hand held mandolin for these - be very careful if you do!

Adapted from and thanks to The Gate Restaurant in Marylebone, London