Alright, I confess !! My Mom’s never made Tofu Salad. But, if you are from the Midwest, you are going to love today’s salad recipe!
Often called the “Eggless” Egg Salad, minced tofu is dressed in a classic salad dressing that will bring you right back to your childhood ….
Years ago, Cooking Light magazine published a recipe to lighten up a classic egg salad. In their rendition, they substituted half the egg with tofu (to cut cholesterol significantly) and used half sour cream instead of mayo (to cut calories and fat). It was one of my first introductions to using tofu !!! For any lacto-ovo vegetarians out there, I promise that by using 100% tofu, you won’t miss the egg one bit !!!!! I’ve fooled many friends with this one …..
Start with pressed tofu (the kind that comes refrigerated in vaccuum pack), non-GMO certified and organic are preferred. If you are new to tofu, cut the tofu into 4 pieces lengthwise. Wrap in some paper towels. I press my tofu sandwiched between two baking sheets (one large, one small) with one hefty cookbook on top to weigh it down. Press for 20-30 minutes to get the water out.
I’ve carried on Cooking Light’s tradition of using vegan sour cream, to cut calories and fat and bump up the protein content even further. I can’t always find commercial vegan sour cream (such as Tofutti or Follow Your Heart brands) at my Virgin Islands grocers, and have begun making my own now weekly (recipe below). Homemade is alot less expensive and just as good!! Homemade Tofu Sour Cream will last a week in your fridge, and gets more “sour” as the days go by. You could also substitute cashew sour cream if you so desire. Or vegan mayo … Whatever …
The dressing also transitions right on over to some of the other classic picnic recipes like macaroni and potato salad. For potato salad, I just add in a little pickle juice to the potatoes as they cool, and a pinch of smoky cumin is delicious in the dressing.
As for the greens, I use whatever I have on hand: Parsley would be traditional. I enjoy cilantro (or a blend cilantro & parsley). This week, I only had some kale on hand, and it was excellent minced up in the salad too.
I love Tofu Salad served with greens in a pita, as a dip for crackers, or warmed open face with some non-dairy cheese on an english muffin. Or my latest rendition: As a filler for Savory Sourdough Mustard Waffles, using a waffle recipe from Vegan Cookbook Aficionado (plus 2 Tablespoons of yellow mustard in the waffle batter). OMG, that was good !!!
Thanks to my Facebook fans and Power To The Veg members for your interest, recipe request, and bringing this twisted vegan Back to the Basics …..
- 1 pound firm tofu, drained, pressed & minced
- 2 scallions, minced
- ¼ cup parsley, cilantro &/or kale, minced
- ⅔ cups vegan sour cream (commercial or homemade)
- 2 tablespoons plain yellow mustard
- 2 teaspoons white vinegar
- 1 teaspoon white sugar
- ¼ teaspoon smoked paprika
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper
- Press Tofu for 20-30 minutes.
- While the tofu is pressing, mix the Dressing ingredients in a mixing bowl.
- Mince the scallions and the parsley (&/or cilantro/kale). Add them to the dressing.
- Chop pressed tofu into a fine dice, just shy of a mince; I usually can only chop half at a time. Fold tofu in the dressing.
- Serve right away, or refrigerate up to 5 days.
- 8 oz (1 cup) firm silken tofu
- 1½ teaspoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon (capful) apple cider vinegar
- pinch stevia (or ½ teaspoon sugar)
- ½ teaspoon salt
- Drain silken tofu.
- Process all ingredients in a magic bullet or blender.
- Refrigerate for at least an hour to thicken and allow flavors to meld.
- Keep refrigerated for up to a week (it will become more sour as the days go by). Give it a stir before using.