Tofu Coleslaw

recipe
Firm tofu forms the creamy base of the coleslaw dressing.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 19 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 6.6 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 275 mg
Calcium 38 mg

Ingredients

4 cups thinly sliced green cabbage
3/4 cup grated carrot
3/4 cup finely diced celery
1 cup reduced-fat firm tofu, drained (about 6 ounces)
1/4 cup low-fat mayonnaise
4 teaspoons rice vinegar
2 teaspoons prepared mustard
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves
1/4 cup chopped fresh parsley

Preparation

Combine cabbage, carrot, and celery in a large bowl.

Combine tofu and next 7 ingredients (tofu through garlic) in a blender or food processor; process until smooth, scraping sides of bowl occasionally. Add parsley, pulsing once. Pour over the cabbage mixture, tossing to coat. Cover and chill.

Note:

Deborah Madison,

Cooking Light

May 2000
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