1 small red cabbage, shredded 2 large carrots, shredded ¼ cup apple cider vinegar ⅓ cup vegetable oil 1 tablespoon Dijon mustard 1 teaspoon chipotle sauce ¼ teaspoon kosher salt ¼ teaspoon black pepper
1 pound tofu, firm or extra firm 2 teaspoons chili powder ½ teaspoon cumin 1 tablespoon brown sugar ¾ teaspoon kosher salt ¼ teaspoon ground black pepper
1. Toss cabbage and carrots together in large bowl; set aside. 2. In separate bowl, combine remaining slaw ingredients, whisking to incorporate. 3. Drizzle sauce over cabbage and carrots, tossing to coat well. Set slaw aside. 4. Remove tofu from package and cut into 1-inch cubes. 5. In large shallow dish, combine all remaining tofu ingredients to make dry rub. 6. Press each tofu cube into dry rub to coat all sides well. 7. Coat Cast Iron Griddle in oil and heat on Max/Sear. 8. Once oil starts to smoke, turn PIC down to 300°F. 9. Begin placing tofu cubes on griddle; cook each side for 30-40 seconds, or until slightly golden. 10. Transfer cooked tofu to dish and continue cooking remaining tofu. 11. Divide slaw into four portions and top each with tofu.
Dry rub can be prepared ahead of time and stored in NuWave Flavor-Lockers Bag.