Eggless Tofu Salad, Ariix Style

My friend Joanne from Canada makes this eggless egg salad that's stellar. She graciously agreed to share it. The reason I bring it up is because I whipped up a quick batch today, because I was hungry, and nothing looked good (you know those days). I was starting to need something protein filled, because my energy was flagging a bit, and my tummy was rumbling a bit. The soup wasn't completed yet, and I /really/ wasn't in the mood for firm tofu (which is how the grilled tofu is, since it's frozen and thawed). It was just one of those days.

From memory, I whipped up a quick batch. Of course, I used our own Soy Milk Mayo for it, because I'm not trying to go spend $5 on a jar of the commercial vegan mayo. For this particular batch, I totally forgot the dijon mustard, which would have made it perfection. I also skipped the tamari, because I couldn't find any. :P I just added salt instead. I also added some chopped New York Half Sour Pickles. Because everything is better with half sours.

1 lb firm tofu, crumbled
1-2 rib(s) celery, thinly sliced
2 green onions, thinly sliced, or 2-4 tbsp finely chopped onion
1/2 cup Vegan mayonnaise (or to taste)
1/4 tsp turmeric
1/4 tsp garlic powder or 1 small clove garlic, crushed
2 tsp prepared mustard
1 tsp tamari or soy sauce
1 tbsp nutritional yeast
black pepper and salt to taste

Mix it all together and put in the fridge for a few hours to let
the flavours blend. Serve in sandwiches, or on a bed of lettuce,
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