Ingredients
3/4 pound tofu (firm)
2 tablespoons mayonnaise
reduced calorie
3 teaspoons brown mustard
1/2 teaspoon soy sauce
low-sodium
1/2 cup celery (diced)
1 tablespoon onion (diced)
1/2 green pepper (seeded and diced)
1 tablespoon parsley (minced)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 87 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 155 mg |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 180 mg |
| Iron | 2 mg |
| Potassium | 202 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tofu Salad. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.