Splendid Soy Salad

• 1 package (14 ounces) firm tofu
• 1 Tablespoon vegetable oil
• 1 package (10 ounces) medium rotini noodles
• 1 package (8 ounces) shelled edamame, cooked
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• ½ cup diced celery
• ¼ cup diced onion
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Dressing

• 1 cup mayonnaise
• 2 Tablespoons mustard
• ½ teaspoon lemon juice
• ½ cup sugar
• ½ teaspoon celery salt
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Sauté cubed tofu with vegetable oil in a large skillet on medium-high heat for 5–8 minutes or until golden brown. Place on paper-towel-covered plate; cool. Cook pasta as directed on package. Drain cooked noodles in colander. Rinse with cold water to chill. Combine in large mixing bowl noodles, peppers, edamame, celery, onion and tofu; mix well. In second mixing bowl, combine dressing ingredients; mix well. Pour dressing over tofu and noodle mixture. Refrigerate for 20 minutes. Serve cold.

Makes 6–8 servings

Nutrition per serving (189 g): 462 calories; 27 g fat (4 g saturated; 0 trans fats); 12 g cholesterol; 297 mg sodium; 44 g carbohydrate; 3 g fiber; 12 g protein; 119 mg calcium; 3 mg iron

Source: Nicole Conard, El Dorado, second-place main dish or entrée, Invent a Heart-Healthy Food competition, 2017 Kansas State Fair