Ahh, the ubiquitous tofu salad. One of the easiest things you can do with Tofu and no cooking required. There are loads of variations on this recipe, and actually, some do say to steam the tofu first, but really you don't need to.

Remember before photo-shop when food-stylists would put all kinds of weird stuff on the food to enhance the colours and textures? Hair-spray and the like, rendering the food completely inedible. Well, here I sometimes kind of do that in reverse when I make a dish missing and ingredient, photo it and give the recipe including said ingredient.

Not that I'm lazy or trying to trick you. Just sometimes I forget the item off my shopping list, or like this time, with the Silken Tofu, you just can't get it here for love or money. Every time we take a trip back to the UK we bring it back in bulk; a kind of compensation for fulfilling the obligatory family visits. It's pretty much the only thing we can't get here which is in some ways disappointing because it's fun to stock up and hanker after things from back-home, but I guess the world is just getting a smaller place. More easy, less diverse.

Tofu Salad (serves 4)

2 cup firm tofu
1 cup silken tofu
1 tbs mustard
2 tbs olive oil
1 tbs yeast flakes
2 tbs rice vinegar
1 1/2 tsp oregano
2 tbs chopped fresh parsley
Salt, pepper to taste
1 tomato
1/2 green pepper
1/2 red pepper
2 sticks celery
1/2 cucumber
1/4 cup capers

1. Crumble the tofu in a large mixing bowl. Chop the vegetables into very small cubes and add them along with the parsley and chopped capers.
2. Combine the silken tofu, mustard, olive oil, vinegar, yeast flakes, oregano and salt and pepper in a food-processor or blender and process until smooth.
3. Mix thoroughly with the tofu and vegetables. Serve at room temperature.