Tofu and Vegetable Salad

1 medium tomato, blanched, peeled, and seeded
1 tablespoon rice vinegar
1 1/2 teaspoons peanut or vegetable oil
1 teaspoon each reduced-sodium soy sauce and honey
1/2 teaspoon Chinese sesame oil
6 ounces firm-style tofu, cut into cubes
1 cup each sliced seeded pared cucumbers and julienne-cut (matchstick pieces) carrots
1/2 cup each julienne-cut (matchstick pieces) red bell pepper, sliced mushrooms, sliced scallions (green onions), and bean sprouts

**Tofu takes on the flavor of the food around it. Combined with soy sauce, honey, Chinese sesame oil, and fresh vegetables, it becomes a tasty treat.

1. In a blender combine tomato, vinegar, peanut oil, soy sauce, honey, and Chinese sesame oil and process until smooth.

2. In a large mixing bowl combine remaining ingredients; add tomato mixture and toss to coat.

3. cover and refrigerate until chilled, at least 30 minutes, or overnight. Toss again before serving.

Approximate Total Time: 15 Minutes (does not include chilling time)
Makes 2 Servings

Per serving: 246 calories; 17 g protein; 12 g fat; 23 g carbohydrate; 227 mg calcium; 146 mg sodium; 0 mg cholesterol; 4 g dietary fiber (this figure does not include tofu; nutrition analysis not available)