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Leave it to the vibrant purple hue of a cabbage slaw backdrop to make tofu look this stunning! The chimichurri — an Argentine herb sauce that pairs well with barbecued veggies — is just the cherry on top.

You will need

Serves 2

  • 1/4 small red cabbage (200 g), shredded finely
  • 4 red radishes (140 g), sliced very thinly
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon caraway seeds, toasted
  • 300 g (9 1/2 oz) firm tofu
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lime, halved
  • 4 greek gyro wraps
  • 1/2 cup vegan garlic dip

Chimichurri Sauce

  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro) leaves
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 teaspoon grated fresh ginger
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar

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30 mins to prep

15 mins to cook

  1. Step 1

    Place cabbage, radishes, vinegar and caraway seeds in a medium bowl, and season with salt and pepper; toss gently to combine.

  2. Step 2

    Make chimichurri by finely chopping mint and coriander. Combine with remaining chimichurri ingredients in a bowl, and season to taste.

  3. Step 3

    Slice tofu into 1 cm (1/2 in) thick slices and brush both sides with olive oil. Combine paprika, garlic and onion powders; sprinkle mixture on both sides of the tofu.

  4. Step 4

    Preheat a chargrill pan (or frying pan) over medium-high heat. Cook tofu slices for 1-2 minutes on each side until slightly charred; transfer to a tray. Chargrill lime halves, open-side down, for 1 minute or until caramelised.

  5. Step 5

    Serve tofu on the radish slaw, topped with garlic dip and chimichurri. Serve with wraps and lime halves.

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