Silken Tofu Coleslaw
This vegan coleslaw swaps out fat-heavy mayonnaise for a silken-tofu-based dressing, keeping the creaminess without the excess calories. Utilising low-calorie density of green and red cabbage as well as carrots, a single serving of this is extremely low in calories, high in fiber and protein, while still being very moreish. Pair with BBQs, use as a sandwich filling, or (as I find myself doing) devour it on its own.
Coleslaw is a great side dish to get in some extra veggies but is usually loaded with mayonnaise.
This take lightens it up with silken tofu, Dijon mustard, and lemon juice for a zesty, protein-rich dressing.
It’s one of those recipes reinvents a classic to be healthier removes any concern for how much you can afford to eat.
Ingredients
½ green cabbage, thinly sliced
½ red cabbage, thinly sliced
2 carrots, grated
1 block silken tofu
2 tsp Dijon or wholegrain mustard
3 cloves of garlic
3 tbsp lemon juice
Salt to taste
Instructions
1. Finely slice the green and red cabbage. Grate the carrots. Add all vegetables to a large mixing bowl.
2. In a blender, combine silken tofu, mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
3. Pour the dressing over the cabbage and carrots and mix thoroughly until evenly coated.
4. Ideally chill for 20–30 minutes before serving.
Nutritional Information
Approx. per serving (1 cup):
Calories: ~110
Protein: ~7 g
Carbs: ~13 g
Fat: ~3 g
