Tofu Salad With Carrots and Bell Peppers

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READY IN: 15mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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