From: Marilyn Walker mwalker@taimyr.colorado.edu

Date: Thu, 15 Jul 1993 21:41:14 GMT

This was inspired by a friend's Cuban Chicken Salad, but it is quite
different from her recipe.  I couldn't think of what else to call it. 
All measurements are approximate as I made this up from scratch and
didn't record anything.  This salad is a complete summer meal that got
rave reviews.

1 pound firm tofu
1/3 c. nutritional yeast with salt, pepper, and paprika added to taste
oil
1 pound new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 c. green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 T. dill weed
vinegar, mustard, or "Durkee's special sauce"

1.  Cut tofu into 1" squares, 1/2" thick.  Coat with nutritional yeast. 
Fry in oil over medium heat until golden brown and slightly chewy.  Drain
on paper towels.

2.  Cut potatoes and sweet potatoes into 1" cubes.  Boil until tender. 
Drain.

3.  Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. 
Add enough mayonnaise to make it creamy or to taste.  Add dill weed,
fresh if possible.  Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.  

4.  Garnish with additional egg and asparagus spears.  Sprinkle with
paprika for beauty.

Variations and substitutions:

Broil the tofu to reduce fat.  It won't have a nicy chewy texture, though.
Substitute chicken for the tofu (as in the original recipe)
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat
content.

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