Healthy Carrot Slaw with Baked BBQ Tofu

Healthy Carrot Slaw

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

This delicious carrot slaw topped with BBQ tofu is the perfect Summer meal!



  • 6 medium carrots, sliced with a julienne peeler
  • 2 red peppers, diced
  • 1 jalapeno, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup fresh or thawed frozen corn
  • 1 loosely packed cup fresh cilantro, finely chopped
  • 1/2 red onion, diced
  • 4 green onions, chopped
  • 12 tbsp apple cider vinegar, to taste
  • 58 drops liquid stevia, or 1-2 tbsp or maple syrup or agave (Buy here)
  • squeeze of fresh lemon juice
  • salt and pepper, to taste

For the BBQ Baked Tofu

  • 1 package organic extra-firm tofu, pressed and cubed
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 4 tbsp BBQ sauce
  • 1 tbsp cornstarch
  • pinch of sea salt
  • pinch of pepper


  1. Ideally, press tofu first but wrapping the entire block in a dish towel and placing a few heavy objects on top. Let sit for 20-30 minutes.
  2. Pre-heat oven to 400 degrees.
  3. Cube tofu and add to a bowl with all other tofu ingredients, mix well.
  4. Spread tofu on a parchment paper-lined baking sheet.
  5. Bake for 30-40 minutes, flipping once halfway through.
  6. To make the sala, add all ingredients to a big bowl.
  7. Mix well and serve topped with baked BBQ tofu! (See recipe below)


I’ve also served this salad with a vegan ranch dressing made from approximately 2 tbsp of tahini, 2 tbsp nutritional yeast, 2 cloves garlic, 1 tsp onion powder, 2 tbsp hemp seeds, sea salt, apple cider vinegar and a bit of almond milk to adjust the consistency. Blend until smooth. That was also delicious but I decided to keep the main recipe very simple.

When I made this dressing, I served the slaw over a bed of chopped romaine and topped with the tofu below. It was awesome!


Keywords: carrot slaw