March 22, 2012

Autumn slaw with tofu mayo


I love autumn! I get so excited to see new produce at the farmers' markets - out with the exotic summer fruit, in with the earthy root vegetables, pumpkins and apples!  There is no better way to celebrate the new season than with a simple dish that embraces fresh ingredients. This autumn slaw with white cabbage, carrots and Brussels sprouts is a perfect example. There is absolutely no need for heavy egg-based mayonnaise, as a home-made tofu mayonnaise will give you all the creaminess and taste you need. Super easy, super fast and super tasty! 

Happy Autumn!

Autumn Slaw with Tofu Mayonnaise
(serves 2)

1/4 white cabbage, thinly sliced or grated
3 small carrots, grated
5-8 Brussels sprouts
2 green shallots, thinly sliced
300g silken tofu
1 tablespoon tamari
1 tablespoon nutritional yeast
2 tablespoons lime or lemon juice
freshly ground black pepper
(pinch of salt)

1. Peel the outer leaves off the Brussels sprouts. Bring water to boil in a small saucepan and add the sprouts. Cook for 2-3 minutes, then drain off the water and let cool slightly. Thinly slice the sprouts and mix in a large bowl with grated cabbage, carrots and green shallots. 

2. Place tofu, tamari and nutritional yeast in a blender. Season with lime or lemon juice, pepper and a tiny pinch of salt, if necessary. Blend until smooth and silky. Pour the mayonnaise on top of the mixed vegetables and stir well to combine. Leave the slaw for 20-30 minutes for the flavours to develop.