Tofu Salad
Ingredients
- 2 C. broccoli florets
- 1 1/2 C. mushrooms
- 4 oz. can pineapple rings
- 4 Tbs. canned corn
- 3 Tbs. olive oil mixed with 1 T. white wine vinegar
- 1 large pkg. smoked tofu, cut into cubes
Directions
Cover the broccoli florets with boiling water and leave to stand for 5 minutes. Drain and allow to cool. Wipe the mushrooms with a clean cloth and slice thinly. Drain the pineapple and cut into small pieces. Put the broccoli, mushrooms, pineapple and corn into a large bowl together with the dressing. Mix carefully. Divide the salad among 4 individual dishes and place the smoked tofu on top. Serve at once.
