Saturday, June 30, 2012

Tofu "Egg" Salad

This is an excellent vegan sandwich, totally satisfying protein, but when something like pickled onions, fresh tomato and arugula are added, it becomes just about perfect. 

1 lb firm tofu, well drained
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons Vegenaise
1 tablespoons sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon yellow mustard
½ teaspoon turmeric
¼ teaspoon fresh dill weed
1 tablespoon fresh parsley
salt and black pepper to taste

Allow tofu to drain on paper towels to remove excess moisture.  Crumble the tofu with hands into a large bowl.

In a small bowl blend together all remaining ingredients and pour over tofu.  Mix well and allow flavors to come together in the refrigerator for several hours before serving.  Tofu salad is excellent on crackers, toast, and fresh bread.  

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