Cuban Tofu Salad Recipe
Servings: 1
Ingredients
- 1 lb hard tofu
- 1/3 c. nutritional yeast with salt, pepper, and paprika added to taste oil
- 1 lb new potatoes
- 1 x good-sized sweet potato or possibly yam (6-8 inches long)
- 1 x mild tasting apple (Golden brown Delicious is good), sliced or possibly minced
- 4 x Large eggs, hard cooked, sliced
- 1/2 c. green peas, cooked till still slightly hard
- 1/2 x red onion, finely minced
- 1 can asparagus tips
- 3/4 c. mayonnaise
- 2 Tbsp. dill weed vinegar mustard "Durkee's special sauce"
Directions
- 1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
- Fry in oil over medium heat till golden and slightly chewy.
- Drain on paper towels.
- 2. Cut potatoes and sweet potatoes into 1" cubes. Boil till tender.
- Drain.
- 3. Mix together tofu, potatoes, apple, 3 of the Large eggs, peas, and onion.
- Add in sufficient mayonnaise to make it creamy or possibly to taste. Add in dill weed, fresh if possible. Add in sufficient vinegar, prepared mustard, or possibly 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 will not 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.
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