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–+ servings

15-minute cabbage-tofu dinner

From Bonnie, Carnegie Hill CSA
A perfect no-time-to-cook recipe, especially when we have fresh cabbages from CSA.
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Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 slices bread; any bread is fine but a dense health-bread is amazing
  • 1 whole clove garlic peeled
  • 3 TBS olive oil divided
  • 4 oz firm or extra-firm tofu cut into large dice
  • ½ small cabbage shredded (½ small cabbage weighs about 1 lb)
  • 1 small onion or shallot diced
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 375 F.
  • Toast the bread. Lay a slice on a plate and rub it all over with the garlic clove; drizzle with about ½ tsp of olive oil. Do the same with the second slice. Cut into croutons.
  • Toss the tofu with 1 TBS olive oil. Place on a baking tray and bake at 425 F for 5 minutes, turning once halfway through.
  • Place the cabbage in a bowl. Add the croutons, the tofu, the onion, and the remaining olive oil. Season with salt and pepper and toss well. Serve immediately or chill in the refrigerator for up to an hour.
Keyword budget-friendly, dairy-free, lunch, quick, salad, vegan, vegetarian