Tofu Salad

75 мин · Порций: 4

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

Что нужно

• ¾ фунтfirm tofu
• 29.6 млreduced-fat mayonnaise
• 14.8 млbrown mustard
• 2½ млlow-sodium soy sauce
• ½ стак.celery
• 14.8 млonion
• ½green pepper
• 14.8 млparsley

Как готовить

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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