Quick and Easy Salad Favorites
Cuban Tofu Salad

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Recipe from Marilyn Walker

• 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"

• 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.
  
  
• Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain.
• 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.
• 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 nice 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.

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