Warm Cabbage Salad with Yuca and Tofu Chicharones

We had a really good experience last week trying a new recipe from Viva Vegan, and as a result I tried to pick a few more from that book for this week's meals.  This one is a salad I've paged past a hundred times, which necessitates a trip to the Mexican grocery for frozen yuca (as the fresh stuff is a huge pain to deal with). However, the Mexican grocery is extremely convenient and there is no reason not to go there. We stopped by this morning and, for our reward, saw a car there in the parking lot with a homemade wooden spoiler, painted the same color as the car but all splintery and peeling. It was pretty awesome.

So anyway!  Here is this salad. The dressing was awesome, a mostly lime juice and olive oil with a touch of paprika.

After dinner Ben said, "Molly, that was SO GOOD."  YES.  It was. That Terry Hope Romero knows her food.