Tofu Salad
Makes:
4 servings
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.
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)
Directions
- 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.
Notes
You may substitute yellow mustard for brown mustard.
Learn more about:
University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters
