Tofu Salad
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Ingredients
- 3/4 pound firm tofu
- 2 tablespoons reduced-fat mayonnaise
- 3 teaspoons brown mustard
- 1/2 teaspoon low-sodium soy sauce
- 1/2 cup celery (diced)
- 1 tablespoon onion (diced)
- 1/2 green pepper (seeded and diced)
- 1 tablespoon parsley (minced)
Instructions
- Wash hands with soap and water.
- 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.
- In a small bowl, mix the mayonnaise, mustard, and soy sauce.
- In a medium bowl, combine the diced tofu, celery, onion, pepper, and parley; stir in the mayonnaise mixture and toss gently to coat.
- Refrigerate covered until the flavors are blended -- at least one hour.
- Use as a sandwich filling or on top of whole grain crackers.
Nutrition
| Calories | 87 |
|---|---|
| Protein | 7 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 155 mg |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters