Hearty Winter Slaw with Quinoa and Cranberries Recipe - Forks Over Knives

Ingredients

• 1 12-oz. package extra-firm silken tofu, drained
• 3 tablespoons red wine vinegar
• 1 teaspoon dry mustard
• ½ teaspoon onion powder
• ½ teaspoons garlic powder
• 1 teaspoon sea salt
• ¼ cup finely chopped scallions
• 3 tablespoons finely chopped fresh tarragon
• ¼ teaspoon freshly ground black pepper
• 4 cups shredded red cabbage
• 4 cups shredded green cabbage
• 3 cups cooled cooked quinoa
• 2 cups coarsely shredded carrots
• 1 cup dried cranberries
• 1 cup sliced pitted Medjool dates
• 2 tablespoons roasted pepitas (pumpkin seeds)