Coleslaw [vegan]

May 1, 2018


I know summer is here, or when I'm more than ready for summer to be here, is when batches of coleslaw get made. It's a hearty accompaniment to any dish. It works with salads, curries, tofu, fish - anything really. 


It's really easy to make coleslaw unhealthy - simply add full fat mayo and cream! If healthy's what you're after, you've come to the right place. I've made coleslaw in many ways over the years but I really like using silken tofu.


Silken tofu in a high protein, low fat ingredients with a thick and creamy texture. It doesn't taste of much so it needs added flavour. Vinegar, garlic, mustard and salt work really well liven it up without being overpowering. If tofu grosses you out, I promise you won't even notice you're even eating it.



Serves 2-4



90g red or white cabbage, finely slice/shredded

90g carrots, coarsely grated

1 spring onion, finely sliced

80g silken tofu (drained weight)

2 tbsp of apple cider vinegar

1/4 tsp of mustard powder

1/4 tsp of garlic granules

Pinch of sea salt, to taste

10g toasted pine nuts (optional)




1. Prepare the cabbage, carrots and spring onion, transfer to a bowl and set aside.


2. Drain the silken tofu and squeeze the remaining juices into a clean tea towel or muslin.


3. Scrape the tofu into a blender, add the rest of the ingredients and blend. Adjust the seasoning as you see fit.


4. Combine the tofu with the shredded vegetables you set aside earlier. Give it a good mix and serve.

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