Colorful Tofu Salad with Basil and Cashews

Ingredients

• ¼-½ cup raw cashews (cashews may be toasted for a few minutes if you like)
• generous grinding of pepper
• ½ teaspoon salt–or to taste
• 3 cloves garlic, minced or pressed
• 1 teaspoon dried oregano
• 2 tablespoons stone-ground mustard
• 3 tablespoons fresh lemon juice
• + 10 more ingredients
• • 1 tablespoon white balsamic or white wine vinegar
  • 3 tablespoons chopped fresh basil
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 rib celery, diced
  • ½ red onion, finely diced
  • 1 large carrot, diced
  • 1 pound firm, reduced-fat tofu, rinsed and lightly pressed to remove moisture
  • 3 tablespoons warm water
  • 1 teaspoon ground flaxseed

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 ...

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