Sesame Peanut Cabbage Salad with Crispy Tofu

• Red cabbage
• Carrots 
• Scallions 
• Cilantro
• Extra firm Tofu 

• Dressing:some text
  • Juice of 1 lemon
  • 1/4 C peanut butter
  • 3 cloves garlic
  • 3 tbsp soy sauce or coconut aminos
  • 3 tbsp rice vinegar
  • 2 tbsp water

Chop your vegetables (or buy pre-cut coleslaw mix and add in scallions and cilantro). Set aside in a bowl and mix all your dressing ingredients. Mix all together and put in the fridge until the tofu is done. Unpack the tofu and drain it. Press out the liquid with paper towels. Cut into cubes and coat in 1 tbsp olive oil, garlic powder, salt and pepper. Place on a baking sheet so that each piece is not touching. Bake at 400 for 15 minutes. Add to the salad and enjoy!