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?).

Engredyan (pou 6 to 8 servings)

a 350g (12 ak yon 1/2 ons) pack of silken tofu

ji a nan mwatye sitwon yon

a tablespoon of cider vinegar

a tablespoon of agave nectar (or maple syrup)

a teaspoon of English mustard

sèl ak pwav

2 kawòt

mwatye nan yon zonyon wouj

yon baton nan seleri

half a white cabbage

Metòd

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, ji sitwon, 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