Tofu Coleslaw

Firm tofu forms the creamy base of the coleslaw dressing.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 19%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 6.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 275mg
  • Calcium: 38mg


  • 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


  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.
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