Mother Earth Living

Healthy Workday Lunches: Ginger Tofu Salad

Make these nutritious, satisfying recipes at home, then take them along for all day sustenance.
By Amy Baugh-Meyer
March/April 2001
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Ginger Tofu Salad
Serves 6 to 8

This delicious spread, an egg-salad alternative, is rich in soy protein (from the tofu) and B vitamins (from the nutritional yeast). Avocado provides vitamin E and healthy fats, and ginger imparts a zesty, unique flavor that even picky eaters love. The salad tastes best served with whole-wheat crackers and vegetable sticks. Special thanks to Beth Baugh for her permission to run this recipe.

  • 1 pound firm tofu
  • 2 medium avocados, peeled
  • Juice of 2 lemons
  • 4 tablespoons nutritional yeast
  • 4 tablespoons fresh gingerroot, grated
  • 4 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon cayenne powder
  1. Rinse the tofu and shake it to remove excess water. Place it in a flat-bottomed bowl along with the avocados and the lemon juice. Using a potato masher or large fork, mash the tofu-and-avocado mixture until there are no large lumps.
  2. Add the remaining ingredients to the tofu-avocado mixture and mash well. Chill the salad in the refrigerator for 30 minutes, then serve with crackers and vegetable sticks, or inside pita bread.
Click here for the original article, Healthy Workday Lunches. 







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