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Colourful tofu slaw

Colourful tofu slaw

Crunchy, creamy and tangy, this Japanese-inspired tofu coleslaw from Japanese food writer Yuki Gomi is the ultimate side.

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VeganHealthyLow in saturated fat1 of your 5 a day9 plant varieties
  • Serves8
  • CourseSide
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 200g white cabbage
  • 200g red cabbage
  • 1 red onion, halved
  • 1 carrot
  • 3 sweet mixed baby peppers or ½ large red pepper
  • Toasted sesame seeds, furikake or chopped chives, to serve

For the dressing

  • 1 clove garlic, finely grated
  • 3 tbsp tahini paste
  • 2 tbsp Cooks’ Ingredients Rice Vinegar or Yuzu Juice
  • ½ x 300g pack Clearspring Organic Silken Tofu
  • 1 tbsp Kikkoman Organic Soy Sauce
  • 1 tsp brown rice miso paste
  • 50ml olive oil

Method

  1. Shred all the vegetables into long, 0.5cm wide strips. If you have a mandoline, use this to make uniform slices.

  2. Place all the dressing ingredients except the oil into a blender or food processor. Add 1 tbsp water and process until smooth and creamy. Add the oil and stir well.

  3. Combine the vegetables in a bowl, reserving some pepper pieces to garnish.

  4. Add some dressing and toss together to coat, adding more dressing as needed. Scatter over the remaining peppers, and garnish with toasted sesame seeds, furikake or chives.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

608kJ/ 147kcals

Fat

11g

Saturated Fat

1.6g

Carbohydrates

5.9g

Sugars

4.7g

Fibre

3.2g

Protein

4.3g

Salt

0.5g

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