Cuban-Style Tofu Salad
1 pound firm tofu
1/3 c. nutritional yeast with salt, pepper, and paprika added to taste
1 pound new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 c. green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 T. dill weed
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.
Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.
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 mustard-vinegar sauce) to give it a
Garnish with additional egg and asparagus spears. Sprinkle with
paprika for beauty.
Variations and substitutions:
Broil the tofu to reduce fat. It won't have a nicy chewy texture,
though. Substitute chicken for the tofu (as in the original recipe)
Substitute plain, non-fat yogurt for some of the mayonnaise to
reduce fat content.