Serves 4
99 cal · 85 min
Tofu Salad
Recipe GLPR65673c0a5ee921
A fresh and protein-packed salad made with crumbled firm tofu combined with crisp vegetables and a tangy mustard-mayo dressing. Perfect as a sandwich filling or served on crackers.
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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 diced celery
1 tablespoon diced onion
1/2 green bell pepper, seeded and diced
1 tablespoon minced fresh parsley
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the salad.
Remove the tofu from its package and drain the liquid completely. Wrap the tofu block in a clean kitchen towel or paper towels.
Place the wrapped tofu between two dinner plates. Set a heavy object such as a cast iron skillet or canned goods on top of the upper plate to press out excess moisture.
Let the tofu press for 10 to 15 minutes. Every few minutes, check the bottom plate and drain away any liquid that has collected.
While the tofu is pressing, combine the mayonnaise, brown mustard, and low-sodium soy sauce in a small bowl. Whisk together until smooth and well blended.
Remove the tofu from the press and cut it into small cubes, then gently crumble or break it into bite-sized pieces.
In a medium bowl, combine the crumbled tofu, diced celery, diced onion, diced green pepper, and minced parsley.
Pour the mustard-mayo dressing over the tofu mixture and gently toss until all ingredients are evenly coated.
Transfer the salad to a covered container and refrigerate for at least one hour to allow the flavors to meld together.
Serve chilled as a sandwich filling on bread or crackers, or as a bed of greens for a light meal.
