Tofu Salad With Carrots And Bell Peppers - cooking recipe

Ingredients

1 lb extra firm tofu
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
3 tablespoons nutritional yeast
1 large carrot, chopped
1 cup green bell pepper, chopped
1 cup yellow onion, diced
1/4 cup fresh parsley
1/4 teaspoon sea salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)

Preparation

Add carrot, bell pepper, onion, and parsley to food processor.
Pulse or process until veggies are minced well.
Drain tofu and press between towels to remove as much water as possible.
Crumble tofu in large bowl.
Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
Add sea salt and pepper to taste.
Will keep refrigerated for three to four days.