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Cuban Tofu Salad

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Description Edit

Ingredients Edit

Directions Edit

  1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
  2. Fry in oil over medium heat until golden brown and slightly chewy.
  3. Drain on paper towels.
  4. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.
  5. Drain.
  6. Mix together tofu, potatoes, Apple, 3 of the eggs, Peas, and Onion.
  7. 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.
  8. Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty.
  9. 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).
  1. Substitute plain, non-fat yogurt for some of the Mayonnaise to reduce fat content.

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