I made tofu salad for lunch today. I got the initial recipe from the Crazy Sexy Diet book. Mike really liked it, but I kind of had issues with it. I thought it a little on the plain side and I wanted to jazz it up a little.
It's pretty easy to make.
1 drained package of firm tofu, crumbled
1/2 cup vegan mayo (I used plain Vegenaise. I recommend the Dijon for more flavor)
1/4 dijon mustard
2 carrots, peeled into ribbons
1/2 chopped brown onion
Handed ful of parsley, minced
The basic recipe calls for these ingredients well mixed together. I got jazzy and added
1/2 can of black olives, chopped
1/4 cup chopped pickles
2 teaspoons chili powder
Salt and pepper to taste
This made it much more flavorful and a little more like my awesome potato salad (coming soon).
Since I'm trying to teach omnis more about a meat-free life, I will say that tofu is very strange the first time you crumble it. It helps to take it out of the fridge and let it sit for a awhile because I really hate crumbling extremely cold tofu. It reminds me of the time I went hiking in February and had to cross a stream created by snowmelt. Not a fun time. Also, it's very important you drain your tofu well, so your salad does not become watery.
Also, I've found the tofu is more flavorful when I allow the salad to sit for at least half an hour.
Tonight, I'm taking on meatloaf. Stay tuned....