Vegan Asian Salad Dressing Recipe | Creamy Asian Slaw | EASY VEGAN DISHES

Preheat your oven to 360°F.

Dry off the firm tofu to ensure it gets crispy.

Cut the tofu into cubes and place it on parchment paper.

Drizzle olive oil over the tofu and season with salt and pepper.

Bake the tofu in the oven for 25 to 30 minutes until crispy.

Prepare the green papaya by peeling it and removing the seeds, being careful not to cut your fingers.

Chop the red cabbage into thin strips.

In a bowl, combine the chopped green papaya and red cabbage, and gently toss them together.

For the dressing, combine lime juice, tahini, cashews, water, toasted sesame oil, salt, and pepper in a blender and blend until smooth.

Once the tofu is done baking, add it to the slaw and drizzle with the dressing.

Equipment Needed

Spice Level:

Dietary