Cuban Tofu Salad

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Cuban Tofu Salad

 

Ingredients:

1 lb firm tofu

1/3 cup nutritional yeast with salt, pepper, and paprika added to taste

oil

1 lb new potatoes

1 good-sized sweet potato or yam (6-8 inches long)

1 mild tasting apple (Golden Delicious is good), sliced or chopped

4 eggs, hard cooked, sliced

1/2 cup green peas, cooked until still slightly firm

1/2 red onion, finely chopped

1 can asparagus tips

mayonnaise (about 3/4 c.)

about 2 tblsp dill weed

vinegar, mustard, or " Durkee's special sauce "

 

Instructions:

1. Cut tofu into 1 " squares, 1/2 " thick. Coat with nutritional yeast.

Fry in oil over medium heat until golden brown and slightly chewy. Drain

on paper towels.

 

2. Cut potatoes and sweet potatoes into 1 " cubes. Boil until tender.

Drain.

 

3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.

Add enough mayonnaise to make it creamy or to taste. Add dill weed,

fresh if possible. Add enough vinegar, prepared mustard, or Durkee's

Sauce (basically a mustard-vinegar sauce) to give it a tang.

 

4. Garnish with additional egg and asparagus spears. Sprinkle with

paprika for beauty.

 

Variations and substitutions:

 

Broil the tofu to reduce fat. It won't have a nicy chewy texture,

though. Substitute chicken for the tofu (as in the original recipe).

Substitute plain, non-fat yogurt for some of the mayonnaise to reduce

fat content.