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Recipe courtesy of Mike Digby

Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 1 serving
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1 cup soy sauce

1 tablespoon chili oil 

1 teaspoon sugar 

One 2-ounce piece firm organic tofu

Thai Slaw:

1 carrot

1/3 head napa cabbage

1/2 small red onion

1 cup soy sauce

1 tablespoon orange juice

1 teaspoon chopped fresh cilantro

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon chili oil

1/2 avocado, sliced

2 slices multi-grain bread, toasted


  1. For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes.
  2. For the slaw: Julienne the carrot, cabbage and red onion and set aside.
  3. In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture.
  4. Place the tofu on the grill until grill marks appear on both sides. Slice.
  5. Layer the avocado and tofu slices on the bread and top with the slaw.
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