Tofu Coleslaw

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From Deborah Madison's Inspired Vegetarian column in the May 2000 Cooking

Light:

 

* Exported from MasterCook *

 

Tofu Coleslaw

 

Recipe By : Cooking Light Magazine, May 2000, page 173

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Vegetable Soyfoods

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

Firm tofu forms the creamy base of the coleslaw dressing.

 

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.

 

Yield: 8 servings (serving size: 1/2 cup).

 

CALORIES 42 (19% from fat); FAT 0.9g (sat 0.1g, mono 0.2g, poly 0.5g);

PROTEIN 2.4g; CARB 6.6g; FIBER 1.5g; CHOL 0mg; IRON 0.6mg; SODIUM 275mg;

CALC 38mg

 

 

 

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