Sort ingredients
sereneosl
QR Code
Listen
Pdf
If using an oven, start preheating it to 400F (skip if air frying).
Slice tofu into 4-6 fillets (depending on the thickness of your block, I aim for ½ inch thickness per fillet). You can slightly score the middle to allow the marinade to be more absorbed.
To a flat bowl, add 1 ½ tbsp olive oil, soy sauce, maple syrup, paprika and garlic powder.
Next, add cornflakes to a blender and pulse until you’ve got crumbs. Add them to another flat bowl.
Dip each tofu fillet into the olive oil mixture then into the cornflakes, flipping until the entire piece of tofu is coated in cornflakes.
Add to a lined air fryer basket or lined baking sheet if baking in the oven. Roast for 20 minutes at 390F in the air fryer or 20-25 minutes at 400F in the oven, flipping halfway.
While the tofu is roasting, prepare the coleslaw and creamy dill sauce. For the slaw, toss together shredded red cabbage, green cabbage, shredded carrot and chopped cilantro, and add lemon juice and a pinch of salt. Set aside.
Prep the creamy dill sauce by blending together fresh dill, cilantro, cashews, nutritional yeast, garlic, lime juice, salt and water.
Once the tofu is out of the air fryer or oven, I like to slice it into strips, then assemble your wraps with the dill sauce on the bottom, the slaw, and tofu strips. Top with more sauce (always!) and enjoy!