Amazing Summer Tofu Salad

Wow. This is good. It's really hot today, and as I was studying this afternoon I was thinking about what cool and delicious yet filling dinner I wanted. And thought this might work. AND IT DOES. Soft, fresh, and crunchy all at the same time.

Amazing Summer Tofu Salad

1 container firm or extra firm tofu, well drained and cubed
3 cups diced green cabbage (can be roughly diced--I'm not a good dicer)
1 lb frozen peas
1/2 cup nonfat Greek yogurt
3 green onions, white and half the green part, chopped
2 tbsp olive oil
1-2 tbsp cider vinegar
1/2 tsp fennel seeds
salt to taste


Boil water in a saucepan. Cook the peas about three to four minutes, until just hot through but not yet wrinkly.
While the peas are boiling, combine yogurt, vinegar, oil, fennel seeds, and salt; mix thoroughly.
When the peas are done, drain them and rinse immediately with cold water to cool them. Combine tofu, cabbage, peas, and yogurt mixture in a large bowl. Toss well to coat. Taste, and add more vinegar if necessary.
Garnish with chopped scallions.

Serves at least 4 as a main dish.

The idea of this was that it is fairly bland, but you could add some cilantro, some hot jalapenos, etc to spice it up a little.