Tofu Salad

75 min · Serves 4

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

What goes in

• ¾ lbfirm tofu
• 29.6 mlreduced-fat mayonnaise
• 14.8 mlbrown mustard
• 2½ mllow-sodium soy sauce
• ½ cupcelery
• 14.8 mlonion
• ½green pepper
• 14.8 mlparsley

How to cook it

1. Place the tofu between two plates weighted down by a heavy object for 10 to 15 minutes to press out excess moisture, pouring off accumulated liquid occasionally, then dice the block.
2. Whisk the mayonnaise, brown mustard, and soy sauce together in a small bowl.
3. Combine the diced tofu, celery, onion, bell pepper, and parsley in a medium bowl.
4. Add the dressing to the bowl and gently fold until the vegetables and tofu are thoroughly coated.
5. Cover and refrigerate the salad for at least one hour so the flavors can meld before serving.

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