Vegetables:
Green and purple cabbage – 3 cups very thinly shredded
Fuji Apple – 1 medium (or peaches in summer)
Red/yellow peppers – 1/2 cup diced
Tofu – 16 oz cubed and shallow fried

Garnish:
Spring onions
Mint leaves
Pumpkin seeds

Dressing:
2 tbsp avocado oil
1 tbsp toasted sesame oil
2 tbsp Vinegar
1/2 inch fresh ginger
3 tbsp yellow miso paste
6 inch carrot peeled and diced
1 small apple peeled and diced
Honey or Mirin for sweetness if needed

Miso ginger dressing adapted from New York times

Use panko crusted tofu for variety. ( tofu coated in flour/egg/panko breadcrumbs and shallow fried)