Tofu Salad With Herbed Persimmons

• 1 package (14 Oz. Size) Extra Firm Tofu
• 1 whole Persimmon (skin And Seed Removed)
• 1/2 cups Fresh Italian Parsley, Chopped
• 1/4 teaspoons Cayenne Pepper
• 1-1/2 teaspoon Crushed Pepper
• 1/4 teaspoons Ginger Powder
• 3/4 teaspoons Salt
• 1/2 cups Yellow Bell Pepper, Chopped
• 1/2 cups Red Pepper, Chopped
• 1/2 cups Yellow Grape Tomatoes
• 1/2 cups Pitted Black Olives (sliced Into To Halves)
• 1 Tablespoon Flax Oil

1. Press the tofu between paper towels for few minutes then cut it into small square pieces.
2. Bring some water to boil in a heavy saucepan (enough to cover the tofu pieces). Add tofu to it and cook until tofu becomes soft (about 5-10 minutes). Drain and keep it aside and let it cool completely.
3. In the meantime puree the persimmon using your food processor. In a separate bowl combine pureed persimmon, parsley, and all the spices (pepper through salt). Let it stand for 2 minutes.
4. In a separate bowl combine the yellow bell pepper, red pepper, tomatoes, olives, tofu and the dressing and mix well until all the tofu pieces are properly coated with the persimmon dressing. Lastly, mix in the flax oil for the salad to retain its moisture and increase its nutritional value.
5. Refrigerate the salad for at least 10 minutes before serving.

persimmon, fresh italian parsley, ubc, pepper, ubc, salt, yellow bell pepper, red pepper, yellow grape tomatoes, black olives, flax oil

Taken from tastykitchen.com/recipes/salads/tofu-salad-with-herbed-persimmons/ (may not work)