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Cuban Tofu Salad

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Recipe from Marilyn Walker

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"
preparation
  • 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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