Tofu "egg" salad
Whip up a delightful Tofu "egg" salad bursting with flavors. This plant-based twist on a classic dish is a must-try for a healthy and tasty meal.
Ingredients:
- 1 pkg extra firm tofu, drained and pressed*
- 1/2 cup vegan mayonnaise
- 3 tbsp dijon mustard
- 1 tsp lemon juice
- 2 tbsp celery, finely minced
- 2 tbsp onion, finely minced
- 2 tbsp green olives, finely minced
- 2 tbsp dill pickles, finely minced
- 1 tbsp nutritional yeast
- 1/2-1 tsp black salt**
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
Instructions:
- Cut the tofu into two equal parts lengthwise and place them on a kitchen towel folded twice. Cover with another folded kitchen towel. Place a heavy cutting board and then add some heavy cans or cookbooks on top to press out the water from the tofu. This helps the tofu to absorb other flavors better and achieve a firmer texture. Allow the tofu to press for an extended period, ideally between 30 minutes to 2 hours.
- Combine all the other ingredients in a medium-sized bowl. Crumble the pressed tofu into the mixture and gently mix, ensuring there are some larger tofu pieces remaining for texture. Refrigerate the mixture for 30 minutes to enhance the flavors.
Summary:
- Calories: 969 kcal
- Fat: 71 g
- Protein: 74 g
- Carbs: 26 g
- Potassium: 1071 mg
- Magnesium: 309 mg