Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.


Thursday, July 22, 2010

Tofu Salad

No cooking at all is involved in making a TOFU SALAD, and it is useful for a dinner protein, a sandwich filling, or a dip for substantial chips.

Simply mash up a block or two of tofu with a potato masher or fork, add chopped green onion (two scallions or onion tops from the garden, or even a handful of chives) or a small red onion, chopped very small pieces of celery, three tablespoons of vinegar, one teaspoon of sweetener, a tablespoon of tamari, pepper or hot sauce to taste, a tablespoon of olive oil, and mix it all together.

You could grate up some carrot into it, add some nayonnaise or creamy miso dressing, add other seasonings if you wanted (chili powder or curry powder or mustard), or just leave it as is. It is akin to an egg salad sandwich, so you might like to add a little turmeric for a pleasing yellow color.

This on some good toasted bread or a bun with lettuce and maybe a pickle and mustard makes an easy light supper or lunch. You could also serve it with a green salad and noodle salad for a pleasant summer meal. Tomatoes could also be stuffed with it. It lasts several days in the refrigerator and travels well. Since it has no dairy or egg product in it, you don't have to worry about it turning on you in the course of a day.

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