Tofu or Octopus Salad (Ensalada de Pulpo)

Since the last Monday of the month is New Year’s Day, I’m going to omit that day and post a second time this week instead on Krampusnacht (December 6). This dish is part of La Cocina de Leslie’s Food of the Month Club (this month is devoted to side dishes).

Tofu or Octopus Salad (Ensalada de Pulpo)

Firm tofu OR octopus 1 lb. cooked

Basic vinaigrette

Red onion 1/2 of one large: peeled

Garlic 1 clove, peeled

Red bell pepper 1/2 of one: washed, stemmed, and seeded

Corn 1/2 cup

Pimiento stuffed olives 1/2 cup

Cilantro 1 tbsp, washed and coarsely chopped

Dried bay leaves 2

1. In a blender, blend the vinaigrette with the onion, garlic, bell pepper, cilantro, and bay leaves. Use that as the salad dressing. If the taste if too strong for you (it is for me), mix it with 1 cup of mayonnaise or vegan mayonnaise.

2. Stir dressing immediately before serving.

Dressing for Ensalada de PulpoOctopus Salad


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