Healthy Workday Lunches: Ginger Tofu Salad

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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.

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