This tofu salad is so easy and delicious.
1 lb extra firm Tofu
My personal preference is Fresh Tofu Brand for this dish. If this is not available use another brand that is very
firm. Nasoya tofu, which is creamy, doesn’t work well in this dish.
Choose your veggies for the salad
You can use all of the vegetables listed below or just pick a few. Some people don’t like raw red onion but will like the onion sautéed lightly in a little olive or sesame oil to get the heat out.
½ red pepper, diced
½ pkg frozen organic corn or 1 cup fresh corn, cooked and cut off the cob
1 small or ½ large carrot, grated
½ red onion, diced
1 rib celery, diced
2 tablespoons minced parsley or cilantro
Organic Vegannaise, Nayonaise or Mayonnaise – to taste
¼ – ½ tsp Turmeric
1 tsp garlic powder – of course you can use more if you like.
1 tsp onion powder
Optional Spices and Herbs
Spices: Use one or a combination of these if you would like to try to spice this up a bit.
Dried: Onion Powder, Mustard Powder, Cumin, Cardamom, Coriander; Oregano, Italian Blend; Cayenne, Black Pepper, Chipotle
Boil the tofu
Bring several cups of water to a boil in a stockpot.
Put the cake of tofu in whole and boil for 20 minutes.
Boiling tofu makes the texture more firm.
Cool the tofu
Remove from the pot and let the tofu cool. Squeeze out excess water.
Make the salad
Crumble the tofu with your hands into a bowl.
Add the vegetables, mayonnaisy stuff, and then the seasonings to taste.
That’s it! Pretty easy and very yummy.
Eat this on it’s own as a side, with chips or in a sandwich.
Print this Recipe!