Sweet and Spicy Grilled Tofu with Cabbage-Carrot Slaw

Serves:

• 1/4 cup apple cider vinegar
• 1/3 cup vegetable oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped chipotle in adobo sauce
• 1 tablespoon plus 1/4 cup sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small head red cabbage, about 1 1/2 pounds, shredded
• 2 large carrots, about 1 pound, peeled, trimmed and shredded
• 1 bunch scallions, greens and whites, chopped
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon fresh ground pepper
• 1 pound extra-firm tofu, weighted and drained, cut into 12 equal-sized blocks