Even though Autumn is here, we had a few warm days here in NJ, and I felt salad was in order. Like I said on Tuesday, I’ve added small amounts of soy back into my diet and I’ve been okay with it. I came across a tofuna salad recipe that looked really good, so I made it – with my own alterations, of course. Dennis and I both really loved it, so  it will definitely be back in my meal rotation.





Tofuna Salad
serves 2-4
1 container firm organic tofu, frozen
1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon mustard
1 tablespoon tamari
1/4 teaspoon sea salt
2 celery stalks, diced
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1 teaspoon kelp
1 teaspoon dried dill
1.  Remove tofu from freezer. Allow to thaw. Squeeze the water out of it.
2.  Crumble tofu, add remaining ingredients and mix. Chill for a few hours so tofu can absorb the flavors. Season to taste.
3.  Serve as a salad or on sandwiches.

Feel free to add or subtract ingredients to your own liking!

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