
A vegan crunchy salad with tofu, cabbage, carrot, sesame, and soy dressing.
180 gTofu
170 gCabbage
80 gCarrot
10 gSesame seeds
1 tbspLemon Juice
Season tofu with black pepper and cook for 6 minutes until lightly browned.
Whisk soy sauce, sesame oil, lemon juice, and sesame seeds.
Toss tofu with cabbage, carrot, and dressing.
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1.5 tbspSoy Sauce
1 tbspSesame Oil
To tasteSalt
To tasteBlack Pepper