Tofu Salad With Carrots And Bell Peppers Recipe

Name: Tofu Salad With Carrots And Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra firm tofu; 2 tablespoons light mayonnaise; 1 tablespoon Dijon mustard; 3 tablespoons nutritional yeast; 1 large carrot, chopped; 1 cup green bell pepper, chopped; 1 cup yellow onion, diced; 1/4 cup fresh parsley; 1/4 teaspoon sea salt (or to taste); 1/8 teaspoon ground black pepper (or to taste)

Servings: persons

1 lb extra firm tofu
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
3 tablespoons nutritional yeast
1 large carrot, chopped
1 cup green bell pepper, chopped
1 cup yellow onion, diced
1/4 cup fresh parsley
1/4 teaspoon sea salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)

1
Add carrot, bell pepper, onion, and parsley to food processor.
2
Pulse or process until veggies are minced well.
3
Drain tofu and press between towels to remove as much water as possible.
4
Crumble tofu in large bowl.
5
Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
6
Add sea salt and pepper to taste.
7
Will keep refrigerated for three to four days.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb extra firm tofu, 2 tablespoons light mayonnaise, 1 tablespoon Dijon mustard, 3 tablespoons nutritional yeast, and more.

Yes, Tofu Salad With Carrots And Bell Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu Salad With Carrots And Bell Peppers

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