Serves 4

  • ¼ cup low sodium tamari or soy sauce
  • 2 tablespoons tahini
  • 2 tablespoons water 
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh grated ginger or from a squeeze tube
  • 2 cloves garlic, minced
  • 1 (14 ounce) block extra firm tofu, drained
  • 2 tablespoons nutritional yeast 
  • ½ teaspoon kala namak or sea salt
  • ¼ turmeric powder 
  • 1 (1 pound) bag tricolor coleslaw mix
  • Sriracha, (optional)
  • Thinly sliced scallions, (optional) for garnish 

Add the tamari, tahini, water, vinegar, maple syrup, ginger, and garlic to a bowl, whisk to combine. Set aside. 

Heat a large nonstick skillet over medium heat. Crumble the tofu into the skillet, add the nutritional yeast, salt, and turmeric, and toss to coat the tofu. If the tofu sticks, use 2 tablespoons of water to release the tofu. 

Add the coleslaw mixture to the skillet and toss to combine. Add the liquid mixture and stir to coat all of the ingredients, let cook for 4 minutes, or until the cabbage has cooked down and reduced in size. 

Serve garnished with scallions and drizzle with sriracha, if using.