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Kitchen Mailbox Countdown to Dinner Dining
Broccoli Tofu Ginger Peanut Salad

1 pound broccoli florets and peeled stems
2 large carrots, scrubbed and diagonally sliced
1 1/2 cups firm tofu, cut into
1/4-inch cubes
1 cup sweet red pepper, cut into 1-inch squares (raw, not blanched)
1/2 cup Nayonnaise (vegan salad dressing)
1/2 cup peanut butter
3 tablespoons lemon juice
1 to 2 teaspoons fresh ginger, peeled and minced
1/2 cup raisins
1/2 cup water chestnuts, sliced (optional)

Steam the broccoli and carrots for 1 minute; chill. Combine the Nayonnaise, peanut butter, lemon juice and minced ginger to form a smooth dressing. If it is a little thick, add a little soy sauce. Gently stir in all the other ingredients until well coated.

Chill for at least 1 hour to blend the flavors. Serves 5 to 7.

Note: Nayonnaise is available at East End Food Co-Op, Point Breeze.

Victoria Harrison

Sunday, July 18, 1999

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