Yield

4 servings

How to prepare

Squeeze the excess moisture out of the thawed tofu and crumble it into small pieces. Combine with the 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.

Top Tip: Kelp and kombu powders, made from dried sea vegetables, give this salad a more authentic taste of the sea. But if you can't find them in your local health food store or market, don't despair- this recipe will still taste terrific.

Ingredients

1 Ib. frozen firm tofu, thawed
1/4 small green bell pepper, finely chopped
1 tablespoon minced red onion
2 tablespoons grated carrot
1/2 cup egg-free mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2-1 teaspoon kelp or kambu powder∗ (optional)

Nutritional Value

Per serving: Calories 166, Protein 9g, Fat 11g, Carbohydrates 6g, Calcium 123mg, Fiber 1g, Sodium 172 mg.