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Firm TofuSalads

Apple Salad

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu

1 apple

1 celery stalk, chopped

4 lettuce leaves

1/4 cup walnuts or almonds, shelled and chopped

2 tablespoons lemon juice

2 tablespoons mayonnaise

2 tablespoons half and half

1 teaspoon sugar

1/2 teaspoon salt

dash of white pepper



Cut tofu into 1/2″ cubes; drain.  Sprinkle 2 tablespoons lemon juice; let stand for a while.  Cut apple into wedges.  Cut out cores, then slice thin; soak in salted water; drain.  Chop celery.


Mix together mayonnaise, half and half, sugar, salt and pepper.  Stir in celery and apple.  Toss.  Cover and refrigerate tofu and celery and apple mixture about 1 hour.  Place lettuce leaves on salad bowl and mound tofu and apple and celery mixture in center.  Sprinkle with chopped walnuts.


Makes 4 servings.

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