(Slaw) Dressing with a Kick

  • Yield : 2/3 cups
  • Prep Time : 5m
  • Cook Time : 1m
  • Ready In : 6m

This dressing/sauce is a combination of creamy silken tofu (12 oz for $1.50 on sale at my local generic supermarket) and some cayenne, basically.

It’s “designed” to be used in a coleslaw recipe, but I’ve used it on salads, too.  Could work as a sandwich spread, also, I suppose!

Depending on the size of your blender/processor, or the size of your party, you may want to consider scaling this recipe up.  I usually triple the amounts here, when making a large bowl of slaw to take to a summer cookout (since there are 3+ quarter-cup servings in those typical 12 oz tofu packages I get).  If there’s some left over, find some creative ways to make use of it! (See above…)


  • 1/4 c silken tofu
  • 1/2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tsp agave nectar or cane sugar
  • 1 tsp (sea) salt
  • 1/4 tsp cayenne
  • 2 tbsp extra-virgin olive oil (or some other vegetable oil, if you want/must)


Step 1

Put all the ingredients except for the olive oil in an upright blender and start blending. Once you've started blending, slowly add the oil. Ideally, it's being poured into the blender in the thinnest stream from your measuring device as possible.

Step 2

When it's fully incorporated, you're done! Dress away!

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family--and strangers, too, sometimes!

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Comments (4)

  1. posted by Charles Lee on May 17, 2014

    No oils!

  2. posted by Marie Roxanne on May 17, 2014

    Can you use something else rather than oil?

    • posted by Matthew Smith on May 17, 2014

      Good question, Marie. As a non-traditional component in a non-traditional coleslaw dish, this is essentially trying to take the place of mayonnaise. So the short answer is: no, not for the purpose of this recipe. But…

      Not sure what your saucier training/knowledge level is at (I’m but an amateur!), but as you may know, mayo is traditionally A LOT of oil (like, 70-80+% of it). Is mayo mayo if all you did was whisk egg yolk with some lemon juice/vinegar? Hardly, yeah? So while vegan mayos out there aren’t “truly” mayonnaise in that they don’t use the lecithin in egg yolks as an emulsifier, I’d still consider them a mayonnaise because they maintain what a mayonnaise is at its core: an oil-in-vinegar emulsion.

      Sooooo, if you remove oil from the mix…then you’re really just talking about some really highly blended tofu. Which can be a great sauce/dressing to put on things! Don’t get me wrong! But if a particular consistency and texture are a concern, oil is needed. At this point, the question is, How much oil? Traditionally, a cup (16 tbsp) of oil will yield a little more than a cup of mayo (once you add the egg and vinegar and maybe some mustard). The ratio in this recipe will give a fairly thick dressing (though not the same as a mayo consistency) with only 3 tbsp of oil. Quite a difference; which is why I choose not to describe it as a mayonnaise.

      Making it oil-free will just give you a thinner sauce/dressing that should still taste good and flavorful! On the other hand, any readers should feel free to up the oil amount if you want something more mayo-ier.

      (Also, to answer your literal question, I’d acknowledge that there probably are ways, with the addition of some powders/gums…but I don’t have the culinary chemistry knowledge/experience to answer!)

      Let me know how any experiments turn out!

    • posted by Dee Bella on July 24, 2017

      I would try using blended or whipped avocado in place of the oil. I might just work. It’s healthy too!


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