Cuban Tofu Salad

Ingredients

 * 1 lb firm tofu
 * 1/3 cup nutritional yeast with salt, pepper, and paprika added to taste
 * oil
 * 1 lb 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 cup green peas, cooked until still slightly firm
 * 1/2 red onion, finely chopped
 * 1 can asparagus tips
 * 3/4 cup mayonnaise
 * 2 tbl dill weed
 * vinegar
 * mustard
 * "Durkee's special sauce"

Directions
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).
 * 1) Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
 * 2) Fry in oil over medium heat until golden brown and slightly chewy.
 * 3) Drain on paper towels.
 * 4) Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.
 * 5) Drain.
 * 6) Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
 * 7) 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.
 * 8) Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty.
 * 9) Variations and substitutions:
 * 1) Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat content.