This versatile salad can be served hot or cold. Tofu and tuna are blended until smooth and combined with chopped celery, carrots, onion, garlic and a hint of cayenne.

1 (12 ounce) package silken tofu
1/3 cup red wine vinegar
1 (6 ounce) can tuna, drained
1 stalk celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste

1. Drain and mash tofu. Pour vinegar over tofu and marinate for 15 to 30 minutes.
2. Drain excess vinegar from tofu. Place tofu and tuna in a blender or food processor; blend until smooth. Combine tuna mixture, celery, carrots, onions, garlic and cayenne in a bowl and mix well. Serve

Serves 2-3.