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.

Pages

Friday, June 22, 2012

Tofu Salad


One thing led to another while making dinner last night, and one of the things was TOFU SALAD. One of my sons was making guacamole, and I had gotten a green salad ready – adding radishes, arugula, chives, sorrel, mizuna, baby kale and cilantro from the garden to a big head of red lettuce. 

I had cooked some potatoes for a potato salad, and the pan of hot water was still sitting there, so I threw some lamb’s quarters on top of the potatoes to steam. They volunteer in the garden and are a good substitute for spinach. They, like spinach and chard, do contain oxalic acid, which binds with calcium, so are not my favorite green for that reason, since I eat greens for their calcium content, but they are fine occasionally, and are very mild tasting and not as slimy as spinach. I dressed the greens with lemon, olive oil and salt.

I made a marinade for the potato salad, including olive oil, apple cider vinegar, balsamic vinegar, tamari, vegan Worcestershire sauce, yellow mustard, Smokey Serrano hot sauce, chopped onion and celery. I mention this because I used some in the tofu salad, which I turned to making, next. 



For the tofu salad, I mashed a block of tofu together with some of the marinade, some chopped dill pickles and chives, and a dollop of Nayonaise. Since that is the extent of the “recipe,” I think I will just leave it at that. Use your own proportions. This tofu was a sprouted soybean variety – I think I would have preferred regular, firm tofu. The sprouted tofu does have more protein and calcium, but it is higher in fat and calories.

I had to cool the potatoes down in a pan of cold water, since I had failed to make them earlier in the day. I even put them in the freezer for a while, after I stirred the marinade in. (What was left of it, after I took out about a quarter to a third cup of it for the tofu salad.) I added some Nayonaise to the potato salad when it was cold.

This meal was certainly healthy enough, and it was enjoyable to eat mostly all cold foods on a hot day. If you have any tofu salad left over, it makes a great sandwich filling for the next couple of days. There are lots of variations of tofu salad. This is just one I happened upon last night, more out of laziness than inspiration, and using what I had on hand.

No comments:

Post a Comment