Tofu Salad With Carrots and Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This salad can be eaten as you would egg salad on a pita, in a wrap, or on bread or toast or used as a veggie dip. The veggies add a great texture and flavor. Soy mayonnaise can be substituted, if desired. Ingredients:
1 lb extra firm tofu |
2 tablespoons light mayonnaise |
1 tablespoon dijon mustard |
3 tablespoons nutritional yeast |
1 large carrot, chopped |
1 cup green bell pepper, chopped |
1 cup yellow onion, diced |
1/4 cup fresh parsley |
1/4 teaspoon sea salt (or to taste) |
1/8 teaspoon ground black pepper (or to taste) |
Directions:
1. Add carrot, bell pepper, onion, and parsley to food processor.
2. Pulse or process until veggies are minced well.
3. Drain tofu and press between towels to remove as much water as possible.
4. Crumble tofu in large bowl.
5. Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
6. Add sea salt and pepper to taste.
7. Will keep refrigerated for three to four days.
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