Buffalo tofu sliders with caramelised onion slaw and lemony beans

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
2 packets
Onions
Couple
2
Family
3
Cornflour^
Couple
2 Tbsp
Family
3 Tbsp
Green beans
Couple
1 bag
Family
1 bag
Red cabbage
Couple
All
Family
All
Slaw dressing
Couple
1 pottle
Family
1 pottle
Buffalo sauce
Couple
1 pottle
Family
1 pottle
Plant-based margarine*
Couple
1 Tbsp
Family
2 Tbsp
Garlic
Couple
2 cloves
Family
3 cloves
Lemon
Couple
1/2
Family
1
Slider buns
Couple
8
Family
12

We recommend heating the buffalo sauce and dairy-free margarine together. Taste it and add more buffalo sauce (or margarine) until your desired spiciness is achieved.

When caramelising the onions, really cook them right down until they are brown and sweet.

^These staple ingredients are not supplied by Green Dinner Table.

*The dairy-free margarine is optional (though encouraged).

Instructions

1

Remove the tofu from the pack and discard any liquid. Press the tofu, by sandwiching it between paper towels (or tea towels) and plates. Top with about a kilogram of weight to drain any excess liquid.

2

Peel, chop in half, then thinly slice the onions. Place the pot on medium-high heat with a splash of oil. Add the sliced onions and reduce the heat a little. Cook the onions for 15 to 20 minutes, stirring regularly until brown and sweet.

Preheat the oven to 200 degrees Celsius.

3

Cut the tofu in half lengthwise, then slice into 1 cm strips (you should get about 20 strips per block). Toss in cornflour.

4

Once the onions are cooked, transfer to the fridge to cool slightly.

Place a medium pot of water on to boil with a pinch of salt.

Trim the tops off the beans.

Mince the garlic.

5

Thinly slice the cabbage, combine with the slaw dressing and caramelised onions. Mix well, taste, then add more salt, if needed.

Cook the beans in boiling water for a minute or so, until just cooked. Strain and return the pot to medium heat. Add a splash of oil, then cook the garlic for 30 seconds, add the beans, a pinch of salt, and the juice from the lemon.

Taste a bean to check the seasoning, then add more salt, if needed.

6

Fry the tofu until very crispy and light brown. Once cooked transfer to a bowl and keep warm. Once you have all the tofu in a bowl, toss with the buffalo sauce (and dairy-free margarine).

 

 

7

Cut the buns in half. If you want to toast them, grill them in the oven for 30 seconds or less.

To serve, fill the buns with slaw and tofu, then drizzle with extra sauce. Plate with beans on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

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Thursday

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Friday

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