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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Tofu Salad Recipe

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This recipe for Tofu Salad is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkge tofu, extra firm*
2 large carrots, skinned and chopped
2 stalks celery, chopped
1 small red pepper, seeded and chopped
1 dill pickle, chopped (or 4 baby gherkins)
3 T nutritional yeast
2 tsp. lemon juice
1 tsp. tamari (low sodium)
½ tsp. garlic powder
½ tsp. black pepper
3 – 4 T mayonnaise
1 T Dijon mustard
Directions:
Directions:
Press tofu to remove excess moisture: Remove tofu from container and drain all the water. Cut the tofu in half the long way to make it ½ the thickness. Lay a clean towel on a flat plate and lay the cut tofu on top of it. Lay another towel over the top of the tofu to cover the tofu completely. Put several dishes on top of the tofu to add weight. Let sit for about ½ hour.


In a large bowl, add the tofu and with your hands mush it up to the consistency of scrambled eggs. Add the remainder of the ingredients and mix well. Let sit in a covered bowl in the refrigerator for at least ½ hour to allow the tofu to absorb all the flavors.
Personal Notes:
Personal Notes:
* "The Bridge" made in Connecticut, is great tofu! For a vegan recipe use Vegenaise which you can find at Whole Foods or any natural market.

 

 

 

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