Recipe - Cuban Tofu Salad

1 pound Firm tofu
1/3 cup Nutritional yeast
Salt; pepper, and paprika to
taste
Oil
1 pound New potatoes
1 Goodsized sweet potato or
yam (68 inches long)
1 Mild tasting apple (golden
delicious is good); cut or sliced up
or chopped
4 Eggs; hard cooked, cut or sliced up
One half cup Green peas; cooked until
still slightly firm
One half Red onion; finely chopped
1 cn Asparagus tips
Three fourths cup Mayonnaise; more or less
2 tablespoon Dill weed; more or less
Vinegar; mustard, or
"Durkee's Special Sauce"

1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast. Fry
in oil over medium heat until golden brown and slightly chewy. Drain on
paper towels.

2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain.

3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. Add
enough mayonnaise to make it creamy or to taste. Add dill weed, fresh if
possible. Add enough vinegar, prepared mustard, or Durkee's Sauce
(basically a mustardvinegar sauce) to give it a tang.

4. Garnish with additional egg and asparagus spears. Sprinkle with paprika
for beauty. Variations and substitutions:

1. Broil the tofu to reduce fat. It won't have a nicy chewy texture,
though.

2. Substitute chicken for the tofu (as in the original recipe).

3. Substitute plain, nonfat yogurt for some of the mayonnaise to reduce
fat content.

MWALKER@TAIMYR.COLORADO.EDU

(MARILYN WALKER)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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