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?).

Składniki (dla 6 do 8 servings)

a 350g (12 oraz 1/2 uncja) pack of silken tofu

the juice of half a lemon

a tablespoon of cider vinegar

łyżka nektaru z agawy (or maple syrup)

a teaspoon of English mustard

sól i pieprz

2 marchew

half a red onion

kij z selera

half a white cabbage

Metoda

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, sok z cytryny, mustard, cider vinegar, agave nectar (or maple syrup) and add some salt and pepper to taste, mix until smooth

Zmień ostrze dla Shred przywiązania i utrzeć marchewkę (po prostu zrób to na górze mieszane tofu)

Zmień tarka do niszczarki i rozdrabniania kapusty, czerwona cebula i kapusta biała.

Turn to wszystko do dużej miski i wymieszać, aż warzywa są powlekane w opatrunku tofu