This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando

Recipe by: Sandie, from http://www.geocities.com/sandieb101/santafepastasalad.html

4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion…

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

This is a great way to use up zucchini if your garden provides a little too much in the summer months!

1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz….

8 ounces baked tofu
Dressing:…

2-3 large cucumbers
2 cups mung bean sprouts…

This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.