March 30, 2011

tofu "egg" salad

This salad makes a great sandwich filling. The dill pickles give it a nice crunch and tart/sweet flavor. I was never so fond of real egg salad because of its overwhelming eggy-ness, but this vegan version is quite tasty. Just be careful with the amount of turmeric. Even if it looks like you didn’t put enough, the color becomes slightly brighter after you let it sit for a bit. If you keep adding more thinking that it's not yellow enough, you may end up with neon yellow salad that doesn’t resemble the color of egg salad at all! (Trust me, I’ve learned it the hard way!)

makes about 1.5 cups
1 1-lb block of firm tofu
1/2 red onion, minced (about 3/4 cup)
Splash of Ume vinegar
3-4 pieces of dill pickles, minced (about 1/3 cup)
1/2 cup vegan mayo (earth balance mildful mayo and Vegenaise are good choices because they are sweetened with brown rice syrup)
2 TBS brown mustard
1/4 tsp cumin
1/8 tsp celery seeds
1/8 tsp turmeric

Ground black pepper

  1. Cook the tofu in boiling water for about 10 minutes. Drain and press the water out by placing the tofu between two plates and putting a weight on top (as seen in the right photo).
  2. Place the minced red onion in a bowl and add a generous splash of ume vinegar. Let it sit for a while until it pickles lightly. (If your body doesn’t agree with raw onions, you can sauté them in a little water too.) 
  3. Crumble up the tofu by hand in a bowl and add everything else. Serve as a sandwich/wrap filling (with carrot/beet slaw on the side) or eat with crackers. Enjoy!
(updated November 14, 2012)

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