Tofu Salad

Whether you’re a vegetarian, a vegan, a flexitarian or, like me, an omnivore, I think you’ll enjoy this salad adapted from The Greens Cookbook.  Tofu has no discernible flavor of its own – it’s a sponge that absorbs any flavor you add to it quite well, and just needs a little time to let those flavors develop. It looks like egg salad, but tastes so much better, and even those who turn up their noses at the very thought of tofu might actually enjoy this if you don’t tell them what it is….until after they’ve tasted.  Makes a delicious sandwich on multigrain bread with a slice of tomato and either some spring mix, arugula, or radish sprouts for crunch.  I first made this about twenty years ago and keep coming back to it whenever those bricks of Extra Firm Tofu catch my eye at the market.


1 14-16 ounce package extra firm tofu
1/4 cup each finely minced red bell papper, carrots, celery, and scallions or red onion
1 T chopped capers or cornichons
2 T minced Italian parsley
1 T chopped fresh herbs, such as oregano or basil; may substitute dried herbs
4 T Hellman’s low-fat mayonnaise
1 t Dijon mustard
S&P to taste
light splash of white vinegar
Drain liquid from tofu, rinse lightly under cold water, and exude out as much liquid as possible by wrapping in cheesecloth or a dish towel (not terry cloth) and squeezing the hell out of it. Add all ingredients to large bowl and toss lightly with a fork. Let flavors come together in fridge for about 30 minutes before making yourself a sandwich.

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