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Receta Coleslaw With Tofu Dressing
by Global Cookbook

Coleslaw With Tofu Dressing
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Ingredientes

  • 1/2 tsp mustard seed
  • 1 pkt low-fat tofu liquid removed 12.3 ounce carton
  • 1/4 c. buttermilk Or possibly soymilk
  • 1/4 c. rice vinegar
  • 3 Tbsp. sugar
  • 3 x cloves garlic chopped
  • 1 tsp salt freshly grnd black pepper
  • 1 Tbsp. chopped green onion green tops only
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1/4 x green bell pepper
  • 1/4 x yellow bell pepper
  • 2 Tbsp. chopped cilantro

Direcciones

  1. Toast mustard seeds in small skillet over low heat just till they begin to pop, 1 to 2 min. Let cold, then grind in mortar with pestle.
  2. Blend tofu, grnd mustard seeds, buttermilk, vinegar, sugar, garlic, salt and pepper to taste in food processor or possibly blender till smooth. Stir in green onion.
  3. Refrigeratetill ready to serve.
  4. Makes about 1 1/2 c..
  5. Cut green and yellow bell peppers crosswise into thin strips. Combine green and red cabbages and green and yellow bell pepper strips in bowl and toss. Stir in 1 c. dressing, or possibly just sufficient dressing to moisten cabbage.
  6. Stir in cilantro.
  7. Deane Is Director of The Times Test Kitchen
  8. Low-fat tofu, instead of high-fat mayonnaise, is the secret of this low-fat coleslaw dressing. Its bland flavor makes it a good base for the garlic, cilantro, bell pepper and other high-flavor ingredients. You can find low-fat tofu, that has less than half the fat of regular tofu, in vacuum-packed cartons in the produce section of supermarkets.
  9. Nondairy soy lowfat milk may be substituted for the low-fat buttermilk, that is used to thin the tofu.
  10. Toasting the mustard seeds before grinding brings out their flavor.
  11. Keep any leftover dressing in the refrigerator and use it on salad greens.