Press and pan-fry tofu until golden, then pile it over the bagged slaw with its dressing already built in. This shelf makes a fast meal when you need something light and you have ten minutes to spare.

Serves 2. 25 minutes, 12 at the stove.

About 440 calories a serving, 26 g protein, 42 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Press 14 ounces of firm tofu between paper towels with a weight on top for ten minutes to remove excess moisture.10 min
2. Cut the pressed tofu into half-inch cubes, then heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
3. Add the tofu cubes and cook without stirring for three minutes until the bottoms brown, then toss and cook another three minutes until golden on all sides.3 min
4. Sprinkle with a pinch each of salt and pepper, then divide the tofu between two bowls.
5. Dress the slaw from the package into the bowls and toss to combine.

Note Swap tofu for a rotisserie chicken breast, shredded. Leftovers keep covered for two days; eat cold or reheat the tofu in a skillet. Serve with rice or noodles on the side to make it more filling.