I came up with a lighter salad that’s satisfying, creamy and very low fat… that’s good and easy to prepare. I have a secret ingredient that might scare most people away. It’s silken tofu. It turns out that you can blend the silken tofu to a thick cream and flavor it to make it tasty. It comes out  tasting like you might have mixed calorie laden mayonnaise with a calorie laden herbed cream cheese. The end result is tasty and this is a good Monday-Friday recipe so you can splurge on the weekend. I also do note this salad is best fresh when you mix it up because the next day the dressing soaks in. So use fresh or keep the dressing on the side to mix in fresh.

Silken tofu is far lighter in calories, fat and carbs than mayonnaise.

For 12 oz of mayonnaise that you might need for a mayonnaise type salad recipe you would be adding on about

mayonnaise…………………………………………………..                             and silken tofu is

1,332 calories………………………..About 12 oz ……                             only 200 calories

113.64 g fat……………………………About 12 oz…..                              only 8g fat

81.36 carbs…………………………….About 12 oz…..                             only 8 carbs

That is a significant difference……………………….

To prepare this salad you start by roasting a head of cauliflower till it browns a little and season it with salt and pepper.

Set it a side and add garbanzo beans, a little celery, red pepper and a few currents for pop. Then mix in your flavored tofu cream and shake on  some paprika and your done.

Ingredients  about 8 servings

3 Tablespoons extra virgin olive oil (to roast the cauliflower with)

1 large cauliflower (broken down) roasted till browned at 350 degrees F.

fresh ground sea salt (fresh ground for the cauliflower)

fresh ground black pepper (fresh ground for the cauliflower)

15 oz. can of reduced salt garbanzo beans rinsed a few times (the reduced salt kind taste much better and have a better texture than the regular canned)

1/4 cup celery chopped small

1/4 red bell pepper chopped small

2 Tablespoons zante currants

12 oz. silken tofu blended

2 garlic (small) cloves grated

2 Tablespoons dijon mustard

2 scallions chopped

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

4 shakes paprika

Directions

In one large bowl add in your cauliflower, garbanzo beans, celery, red bell pepper, and currants and set to side.

To your container of blended tofu add the garlic, dijon, scallions, salt and pepper and blend until smooth.

Mix your creamy tofu mixture into your cauliflower mixture and add about 4 shakes of paprika.

Tasty and healthy creamy salad that seems much more indulgent.

It’s Delicious and that’s The Forking Truth