International Vegetarian Union (IVU)
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Cooking with Ken Bergeron
from IVU News Oct 2000

This delicious tofu salad was a big hit at the recent World Vegetarian Congress in Toronto. It is one of my favorites too and very simple to prepare.

Savory Tofu Salad
2lb Seasoned Baked Tofu
4 tsp Soy Sauce
2 Cups finely diced Celery
1 1/3 Cup of Soy Based (eggless) Mayonaise
1/2 Cup of finely diced Dill Pickles
1/4 Cup of Minced Parsley
4 tsp prepared Mustard (Country Style)
Pinch of Black Pepper
1 tap. Lemon Juice

1/2 Cup Sliced Cranberries
1/2 Cup dried Cranberries
10 Lettuce leaves

Combine all salad ingredients. Season to taste. Serve on a bed of lettuce and garnish with toasted almonds and dried cranberries.

Note: Toasted sunflower seeds in place of almond garnish. Add a few drops of liquid.

Book Review:

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Professional Vegetarian Cooking
by Ken Bergeron

Vegetarian Cuisine is now more popular than ever. Increasing health and ehtical concerns - and an appetite for adventure - have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hodl their own with any meat choice on the menu.

This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for bulding flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate - complete with instructions that are clearly written and easy to follow.

  • Explains how to integrate vegetarian dishes into every phase of a meal
  • Includes 200 ready to use recipes
  • Lists best sources of purveyors and mail-order products