From the Pantry Butler kitchen
Tofu Salad
Searching for a good vegetarian lunch option? Enjoy this tofu and vegetable salad on whole grain bread, with a piece of fruit for a satisfying and tasty meal. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food
Ingredients
- 3/4 pound firm tofu
- 2 tablespoons reduced-fat mayonnaise
- 3 teaspoons brown mustard
- 1/2 teaspoon low-sodium soy sauce
- 1/2 cup celery — diced
- 1 tablespoon onion — diced
- 1/2 green pepper — seeded and diced
- 1 tablespoon parsley — minced
Method
- Wash hands with soap and water.
- Prepare tofu by draining the water from the package and placing tofu between two plates.
- Put a heavy object on top and let stand for 10 to 15 minutes.
- Drain the water that collects on the bottom plate every few minutes.
- In a small bowl, mix the mayonnaise, mustard, and soy sauce.
- In a medium bowl, combine the diced tofu, celery, onion, pepper, and parley; stir in the mayonnaise mixture and toss gently to coat.
- Refrigerate covered until the flavors are blended -- at least one hour.
- Use as a sandwich filling or on top of whole grain crackers.
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