Napa Cabbage Slaw

• 1/2 head napa cabbage (about 1 lb.), rinsed, cored and thinly sliced lengthwise
• 1 red bell pepper, seeded and cubed
• 2 cups (about 5 oz.) shredded carrots
• 8 oz. teriyaki-seasoned baked tofu
• 1/2 cup soy mayonnaise
• 2 Tbs. tamari soy sauce
• 18 cup sugar, or to taste
• 2 tsp. sesame oil

1. Place cabbage slices in large serving bowl, cutting very long shreds in half for easier eating.
2. Add red bell pepper and shredded carrots to bowl.
3. Drain any package juices from baked tofu, and reserve in separate bowl to add to dressing.
4. Cube tofu, and place pieces in bowl.
5. Stir together soy mayonnaise, soy sauce, sugar and sesame oil with tofu juices.
6. Drizzle over salad, and toss to mix well before serving.

cabbage, red bell pepper, carrots, teriyakiseasoned baked tofu, soy mayonnaise, soy sauce, sugar, sesame oil

Taken from www.vegetariantimes.com/recipe/napa-cabbage-slaw/ (may not work)