Eggless Tofu Salad

www.WeeklyVeganMenu.blogspot.com

This is a basic recipe for eggless tofu salad. From here you can alter seasonings to make it anything from Mexican Eggless Salad to Asian Eggless Salad. Variations are given at the end of the recipe. You can also use your own imagination.

A note about tofu: Remove it from package, rinse it with fresh water, and wrap in a clean white kitchen towel (flour sacks are great!) or several layers of paper towels. No need to press tofu. Ever. If you need tofu ‘pressed’, just wrap it like above and put in the fridge overnight. It’ll be ‘pressed’ without being crushed. This method is best for firm or extra-firm tofu.

Ingredients:

1 lbs. soft tofu, rinsed, wrapped for 10 minutes

1/2 onion, diced

2-3 celery, diced

1 T mustard

2-6 T Vegenaise, or Nayonaise, adjust to your taste

1 t turmeric

2 T nutritional yeast

1 t black salt* (optional)

1 t sea salt

fresh pepper

* black salt is an Indian ingredient that costs an arm and a leg online, but at Indian markets only a few dollars. It gives a sulfuric odor and the impression of ‘egg-y-ness’.

Crush the tofu with your hands or a potato masher.

Add the rest of the ingredients and mix well. Let it sit for a few minutes if you have the patience. Serve over toast, with crackers, or on salad.

Variations:

Mediterranean: add capers, olives (diced), oregano, basil.

Indian: add ground coriander and cumin and minced cilantro.

Mexican: add chili powder, cilantro, diced avocado.

As I think of more, I will continue to update this list.