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Protein Salad

Courtesy of Andy Denny

3/4 cup soybeans
3/4 cup rye berries
1/2 lb. firm tofu
1/2 cup Vegenaise
1 medium onion, diced
1/2 red bell pepper, diced
1 carrot, peeled and diced
1 small cucumber, peeled, seeded, and diced
1/8 cup dried dill weed
1/8 cup apple cider vinegar
1 Tbsp. salt
1 Tbsp. medium-grind black pepper

• In a medium saucepan over medium heat, cook the soybeans and rye berries. Let cool.
• Crumble the tofu over the cooled soybeans and rye. Add the remaining ingredients and stir together.
• Serve by itself or over a green salad.

Makes 4 servings