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Ingredients
| extra firm tofu: 1 lb |
| lite mayonnaise: 2 Tbl |
| Dijon mustard: 1 Tbl |
| nutritional yeast flakes: 3 Tbl |
| carrots: 1 (chopped) |
| green bell pepper (chopped): 1 cup (chopped) |
| onions - yellow (chopped): 1 cup (diced) |
| parsley: 1/4 cup (fresh) |
| sea salt: 1/4 tsp (or to taste) |
| black pepper: 1/8 tsp (or to taste) |
Tofu Salad With Carrots and Bell Peppers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Add carrot, bell pepper, onion, and parsley to food processor.
- Pulse or process until veggies are minced well.
- Drain tofu and press between towels to remove as much water as possible.
- Crumble tofu in large bowl.
- Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
- Add sea salt and pepper to taste.
- Will keep refrigerated for three to four days.