Tangy and rustic, this delicious coleslaw is full of flavour but super healthy and low fat.  Its simple to make in a food processor, if not be prepared for some beating, chopping and grating.  As a side dish it serves six to eight generously (but keeps in the fridge and who needs half a pack of tofu hanging around?).

Ingredients  (for 6 to 8 servings)

a 350g (12 and a 1/2 ounce) pack of silken tofu

the juice of half a lemon

a tablespoon of cider vinegar

a tablespoon of agave nectar (or maple syrup)

a teaspoon of English mustard

salt and pepper

2 carrots

half a red onion

a stick of celery

half a white cabbage

Method

This is really simple to do in a food processor (if not beat together all the ingredients other than the vegetables for the dressing, grate the carrots and thinly slice the celery, onion and cabbage)

In a food processor; blend the tofu, lemon juice, mustard, cider vinegar, agave nectar (or maple syrup) and add some salt and pepper to taste, mix until smooth

Change the blade for the shred attachment and grate the carrots (just do this on top of the blended tofu)

Change the grater for the shredder and shred the cabbage, red onion and white cabbage.

Turn it all out into a large bowl and mix until the vegetables are coated in the tofu dressing