Tofu Salad

Fresh vegan product - tofu. Soy gray tofu on a plate marinated with spices and salad leaves


3/4 pound tofu (firm)
2 tablespoons mayonnaise, reduced calorie
3 teaspoons brown mustard
1/2 teaspoon soy sauce, low-sodium
1/2 cup celery (diced)
1 tablespoon onion (diced)
1/2 green pepper (seeded and diced)
1 tablespoon parsley (minced)


1. Prepare tofu by draining the water from the package and placing tofu between two plates. Put a heavy object on top and let stand for 10 to 15 minutes. Drain the water that collects on the bottom plate every few minutes.

2. In a small bowl, mix the mayonnaise, mustard and soy sauce.

3. In a medium bowl, combine the diced tofu, celery, onion, pepper, and parley; stir in the mayonnaise mixture and toss gently to coat.

4. Refrigerate covered until the flavors are blended – at least one hour.

5. Use as a sandwich filling or on top of whole grain crackers.


You may substitute yellow mustard for brown mustard.

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