Maple glazed tofu is a terrific way to win over even the most serious of meat eaters, and its sweet earthiness complements this bright, nutty slaw bursting with flavorful cranberries. Make your slaw first so that it has time to meld its flavors. Chop up (or throw in a food processor if you have one) some cabbage, carrots and a bit of onion. Add some chopped apple, dried (or halved fresh) cranberries and sliced almonds and cover in a yogurt, honey and apple cider vinegar dressing. Add salt to taste and let sit while you prepare the tofu. Slice the tofu, press it with some paper towels to remove any excess moisture and then bake it at 350 for about fifteen minutes on each side until the outsides get crispy. Get your glaze going by simmering one part maple syrup to six parts apple cider. Add a splash of apple cider vinegar and a pinch of cinnamon and nutmeg and continue to simmer for about ten more minutes until the liquid has reduced by half or so. Try it and add more maple syrup or salt to taste; then brush the tofu with the glaze and return it to the oven for five more minutes. Serve the tofu over the slaw and dress in any extra glaze that remains.
