Vegan Teriyaki with Rainbow Slaw

Ingredients

• 4 oz firm tofu
• 1 Tbs maple syrup
• 1 Tbs lemon juice
• 1 Tbs dijon mustard
• 1 Tbs water
• 1 tsp red wine vinegar
• 1 tsp white miso
• 1/2 tsp salt
• 1/4 cup pineapple juice (see filling below)
• 1/4 cup low sodium soy sauce
• 1/2 cup water
• 4 Tbs brown sugar (or maple syrup)
• 2 Tbs rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp powdered ginger
• 1 Tbs corn starch
• 1/2 package soy curls (4 oz)
• 4 oz cup chopped pineapple with juice (divided)
• 3/4 tsp poultry seasoning
• 1/2 tsp onion powder
• 1 cup shredded cabbage
• 1/3 cup shredded carrot
• OR a package of coleslaw mix