Ingredients  (for 6 to 8 servings)

 a 350g (12 and a 1/2 ounce) pack of silken tofu

 the juice of half a lemon

 a tablespoon of cider vinegar

 a tablespoon of agave nectar (or maple syrup)

 a teaspoon of English mustard

 salt and pepper

 2 carrots

 half a red onion

 a stick of celery

 half a white cabbage

 Method

 This is really simple to do in a food processor (if not beat together all the ingredients other than the vegetables for the dressing, grate the carrots and thinly slice the celery, onion and cabbage)

 In a food processor; blend the tofu, lemon juice, mustard, cider vinegar, agave nectar (or maple syrup) and add some salt and pepper to taste, mix until smooth

 Change the blade for the shred attachment and grate the carrots (just do this on top of the blended tofu)

 Change the grater for the shredder and shred the cabbage, red onion and white cabbage.

 Turn it all out into a large bowl and mix until the vegetables are coated in the tofu dressing