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Colorful Tofu Salad with Basil and Cashews

Ingredients

  • 1 teaspoon ground flaxseed
  • ½ teaspoon salt–or to taste
  • ¼-½ cup raw cashews (cashews may be toasted for a few minutes if you like)
  • 3 tablespoons warm water
  • 1 pound firm, reduced-fat tofu, rinsed and lightly pressed to remove moisture
  • 1 large carrot, diced
  • ½ red onion, finely diced
  • + 10 more ingredients
    • 1 rib celery, diced
    • ½ red bell pepper, diced
    • ½ 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
    • generous grinding of pepper

1. In a small mixing bowl or measuring cup, mix the ground flax with the warm water and set aside to thicken. 2. Crumble the tofu into a large bowl. Add all the chopped vegetables and basil. 3. When the flax seed mixture has thickened slightly, add the remaining ingredients, except cashews, to ...

View full recipe at SpringPad

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