BRIDGE TOFU SALAD

Back in the day there was always fresh tofu hanging around. One day one of the genius foodies here at the time decided to add some value to that tofu and tofu salad was born.

HOW IT’S MADE

Simply a combination of fresh Bridge Tofu, chopped carrots celery and onions, ground sesame seed paste (tahini), shoyu, umeboshi vinegar, and sea salt.

SOME INGREDIENT DESCRIPTIONS:

Tahini: a ground sesame seed paste. Sesame seeds are an excellent source of calcium and iron.
Shoyu: Soy Sauce. A fermentation of soybeans, whole wheat and koji (aspergillis oryzae). It’s popular counterpart, Tamari, is soy sauce without the wheat.
Umeboshi Vinegar: a type of vinegar derived from umeboshi plums. The sweet umeboshi plum, close relative to the apricot, is marinated in a salt brine. The plums are ground to form umeboshi paste and the remaining liquid is called umeboshi vinegar. This salty additive is helpful in neutralizing acidic flavors and conditions.
Carrot: a vegetable popular with rabbits.