VEGAN “EGG” SALAD
4 servings
This tofu-based salad is excellent on a sandwich or served atop Broiled Tomatoes.
Place in a thin, clean kitchen towel:
- 14 to 16 ounces extra-firm tofu
Squeeze the tofu over the sink to remove excess moisture (it’s okay if the tofu crumbles a bit). Crumble the tofu into a medium bowl and mix in:
- ⅓ cup vegan mayonnaise
- ¼ cup minced red onion or chives
- ¼ cup minced celery or fennel
- (¼ cup minced carrot)
- 2 tablespoons chopped parsley or 1 tablespoon minced dill
- (1 tablespoon minced cornichons or sweet pickle relish)
- 1 tablespoon Dijon mustard
- ½ teaspoon ground turmeric
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- (Pinch of black salt)
Refrigerate until chilled, about 1 hour.