Colorful Tofu Salad with Basil and Cashews
This is excellent served over lettuce, as the original recipe suggests, as a sandwich filling (great in a wrap with lettuce and tomato), or as pictured above, stuffed into a lovely, ripe tomato.
1 teaspoon ground flaxseed
3 tablespoons warm water
1 pound firm, reduced-fat tofu, rinsed and lightly pressed to remove moisture
1 large carrot, diced
1/2 red onion, finely diced
1 rib celery, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 tablespoons chopped fresh basil
1 tablespoon white balsamic or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons stone-ground mustard
1 teaspoon dried oregano
3 cloves garlic, minced or pressed
1/2 teaspoon salt–or to taste
generous grinding of pepper
*1/4-1/2 cup raw cashews (cashews may be toasted for a few minutes if you like)
In a small mixing bowl or measuring cup, mix the ground flax with the warm water and set aside to thicken.
Wrap the tofu in a tea towel and squeeze it lightly to remove excess water. Crumble it into a large bowl. Add all the chopped vegetables and basil.
When the flax seed mixture has thickened slightly, add the remaining ingredients, except cashews, to it and blend thoroughly. Pour the mixture over the tofu and vegetables, and stir to combine.
Refrigerate the salad until well chilled–the longer, the better. Just before serving, stir in the cashews.
Preparation time: 15 minute(s) | Cooking time: 0 minute(s)
Number of servings (yield): 4
Nutrition (per serving, with 1/4 cup cashews): 144 calories, 51 calories from fat, 6g total fat, 0mg cholesterol, 449.9mg sodium, 267.4mg potassium, 12g carbohydrates, 3.3g fiber, 3.4g sugar, 12.3g protein. *(If you omit the cashews, the total calories will be 104 and the fat will be 2.8g.)
Thank to Mindy and her co-author Susann Geiskopf-Hadler for a great recipe!