Eggless Tofu Salad
14 to 16-ounce tub firm or extra firm tofu, well drained
1 large stalk celery, finely diced
¼ cup onion, finely chopped
¼ cup vegan mayonnaise
2 tbsp prepared yellow mustard
3 tbsp dill relish
2 tsp dill pickle juice or vinegar
½ tsp of salt
½ tsp of garlic powder
½ tsp of onion powder
freshly ground pepper to taste
Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Place it in a mixing bowl, and mash well with a large fork or potato masher. Add the diced celery and onion.
In a small bowl, combine the mayonnaise, mustard, dill relish, vinegar, salt, garlic powder, onion powder & pepper, Mix well. Pour the mayonnaise mixture over the tofu mixture, and stir well to combine.
Add more vegan mayonnaise if you’d like a creamier consistency. Season to taste with salt and pepper if you’d like. Use your tofu salad to make sandwiches, wraps or serve with crackers or veggies such as cucumber cut into rounds.
Good to Know:
This is delicious! My whole family enjoys it. It’s made with pretty common pantry items so I can usually put it together quickly. You could also use lettuce leaves as the “wrap” to make it super healthy.
Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete' protein — meaning that it has a well balanced amino acid profile — in addition to fiber, potassium, magnesium, iron, copper and manganese.