Ingredients (2-4 servings)

• One 15 oz. package extra-firm tofu, pressed and sliced into 1 x 2 inch slabs
• 2 T. reduced sodium soy sauce
• 2 T. hoisin sauce
• 1 t. lemon juice
• 2 T. water
• 2 t. minced ginger
• 2 t. minced garlic

• 4 c. shredded cabbage
• 2 carrots, shredded
• 1/2 large bell pepper, julienned
• 2 T. lemon juice
• 1 1/2 T. tahini
• 2 t. minced ginger
• 1 t. agave or stevia to taste
• salt and pepper to taste
• 3 slices tempeh bacon, cooked and chopped into pieces

Instructions

• To make the tofu, drain and press and cut into slabs.
• Prepare the marinade, by combining soy sauce, hoisin sauce, lemon juice, water, ginger and garlic.
• Reserve half of the minced ginger for the slaw, if you are making it as well.
• Add tofu to the marinade and lightly toss.
• Allow tofu to marinate for anywhere from 30 minutes to overnight.
• Meanwhile, prepare slaw by placing cabbage in a large bowl.
• Add shredded carrots and bell pepper strips.
• For the dressing, in a small bowl, whisk together lemon juice, tahini, ginger, sweetener of choice and salt and pepper.
• Drizzle dressing over the top of the slaw and toss until evenly coated.
• Top with tempeh bacon, if using. Cover and refrigerate until serving.
• Preheat broiler to prepare tofu.
• Remove tofu from marinade and place on a cookie sheet that has been spritzed with oil or sprayed with cooking spray.
• Drizzle tofu with any remaining marinade and broil for 5-6 minutes on each side.
• Plate tofu with slaw and serve.