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By: Steve B.
| Description: | ||
| Time: | 40 min (20 min to prepare, 20 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 tablespoon Lemon juice 2 tablespoon Soy sauce 0.5 cup eggless mayonaise, commercial or homemade 2 tablespoon grated carrot 0.25 each small green bell pepper, finely chopped 1 each lb. firm tofu, frozen, then thawed 0.5 each to 1 teaspoon kelp or kombu powder (optional) |
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| Directions: | ||
| Squeeze the excess moisture out of the thawed tofu and crumble into small pieces. Combine with bell pepper, onion, and carrot. Stir together the mayonnaise, soy sauce, lemon juice, and kelp powder in a small bowl. Add the mayonnaise mixture to the tofu and vegetables and mix well. |
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| Notes: | ||
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