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Tofu Coleslaw

Yield 8 servings (serving size: 1/2 cup)
Firm tofu forms the creamy base of the coleslaw dressing.

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

Nutrition 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

How to Make It

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

  2. 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.