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Servings: 6 People
- 8 oz soft plain tofu
- 2 Tbsp grapeseed oil
- 1 to 2 Tbsp fresh lemon juice
- 1 tsp blonde miso
- 1 tsp dry mustard
- 1/2 tsp sea salt
- 1/4 tsp maple syrup or agave syrup
- 3 cups coarsely shredded red cabbage
- 1 cup peeled and coarsely grated carrots
- 4 green Belgian endives, trimmed and thinly sliced crosswise (substitutes includearugula, romaine lettuce, and radicchio)
- 1/3 cup unblanched almonds, toasted and coarsely chopped
- 1/4 cup dried goji berries or cranberries
- Rinse and drain tofu. Place in blender, food processor, or cup of immersionblender. Start with 1 Tbsp lemon juice and whirl mixture, adding remainingtoppings and scraping down sides of the bowl or cup until tofu is creamy andsmooth. Taste, and add more lemon juice and seasonings if you wish. Add asplash of water if you’d like a thinner consistency. Mayonnaise can be storedin a tightly covered container in the refrigerator for up to a week.
- Bringpan of water to a boil. Remove from heat. Add cabbage to hot water andimmediately drain in sieve and then plunge into ice water. You want cabbage tobe brightly colored but still crisp. Shake well, and spin in salad spinner. Addto large serving platter and top with grated carrots, sliced endive (or choiceof greens), toasted nuts, and dried fruit. Drizzle with tofu mayo and serve.
Calories: 0.136kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Sodium: 243mg | Fiber: 3g
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