Title: Cuban Tofu Salad
Categories: Vegetable
Yield: 4 Servings

1 lb Firm tofu
1/3 c Nutritional yeast
Salt; pepper, and paprika to
-taste
Oil
1 lb 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 cn Asparagus tips
3/4 c Mayonnaise; more or less
2 tb 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 mustard-vinegar 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, non-fat 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,
http://www.erols.com/hosey.