I hope you had a love-ly Valentine's Day yesterday! I went on a date with my hubby for the first time in a decade (not exaggerating...usually he's busy coaching wrestling on V-Day). It was so romantic as we strolled along a nearby lake to watch the sunset. Lucky for us it got up to 70 degrees here yesterday! If you follow Veggie Kids on Instagram you'll see pictures of it.
So now that we're past all that chocolate and candy let's get back to non-sugary foods! This Tofu Eggless Salad recipe tastes just like the real thing, especially after it sits for an hour or two to marinate.
Tofu Eggless Salad
makes 4 servings
1 block extra-firm tofu
1/2 C. vegan mayonnaise (Trader Joe's Reduced Fat mayo is vegan!)
1 Tb. Dijon mustard
2 stalks celery, diced
1/4 C. diced red onion
2 Tb. sweet pickle relish + 1 tsp. of the liquid
2 Tb. nutritional yeast (optional)
1/2 tsp. turmeric
1/4 C. fresh herbs, finely chopped (try parsley, cilantro or basil)
1/4 tsp. greek seasoning
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1. Drain the tofu and cut into 1/2" cubes. Place it into a medium sized mixing bowl.
2. Add in mayonnaise, Dijon mustard, celery, onion, pickle relish + liquid of pickle relish, nutritional yeast (if using), turmeric, herbs, greek seasoning, salt and pepper. Use a large spatula to gently toss with remaining ingredients.
3. Spread onto toasted bread or crackers. Garnish with thinly sliced tomatoes, salad greens, thinly sliced red or vadalia onion or pickle slices.