Tofu Salad

• 14 cup olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard (the grainier the better)
• 1 tablespoon dried oregano or 1 tablespoon basil
• 2 minced garlic cloves
• salt and pepper
• 1 (8 ounce) package firm tofu
• 1 medium carrot, finely diced
• 2 celery ribs, finely diced
• 12 red bell pepper, finely diced
• 12 green bell pepper, finely diced
• 34 cup of raw almonds, chopped

1. Whisk together dressing ingredients and set aside.
2. Rinse and drain the tofu.
3. Crumble into a medium bowl and mash with a fork.
4. Add the dressing and toss to combine.
5. Add the chopped vegetables and toss gently.
6. Toss in the almonds just before serving.
7. Serve chilled in whole-wheat pita pockets.

olive oil, white wine vinegar, lemon juice, better, oregano, garlic, salt, carrot, celery, red bell pepper, green bell pepper, almonds

Taken from www.food.com/recipe/tofu-salad-233216 (may not work)