Free Recipe Cuban Tofu Salad

Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Cuban Tofu Salad Recipe

1 lb Firm tofu
1/3 c Nutritional yeast
Salt; pepper, and paprika to
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 c Green peas; cooked until
-still slightly firm
1/2 Red onion; finely chopped
1 cn Asparagus tips
3/4 c Mayonnaise; more or less
2 tb Dill weed; more or less
Vinegar; mustard, or
– Durkee s Special Sauce

Cuban Tofu Salad Preparation

1. 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. 2. Cut potatoes and sweet potatoes into 1 cubes. Boil until tender. Drain. 3. 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. 4. Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty. Variations and substitutions: 1. Broil the tofu to reduce fat. It won’t have a nicy chewy texture, though. 2. Substitute chicken for the tofu (as in the original recipe). 3. Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat content. MWALKER@TAIMYR.COLORADO.EDU (MARILYN WALKER) REC.FOOD.RECIPES From archives. Downloaded from Glen’s MM Recipe Archive, .

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