Tofu Eggless Salad
Ingredients
- 1 16 oz. package extra firm tofu
- 1-2 T Dijon or yellow mustard
- 1 T white vinegar
- 1/2 onion “grated” in your old cheese grater (this is KEY to flavor)
- 1 stalk celery sliced thin
- 1/4 tsp turmeric
- 1/2 tsp granulated garlic
- 2 T nutritional yeast
- Black salt to taste (Kala Namak)
- Pepper to taste
- Parsley or chives to garnish
- 1 date or tsp maple syrup OMIT if using Veganaise
Instructions
- Rinse tofu, squeeze with paper towels to get access water out.
- In a mini blender place a small corner of the tofu, mustard, nutritional yeast, turmeric, granulated garlic and pepper (and date if NOT using Veganaise) and blend until smooth. THIS is your “mayo”/sauce.
- Next, crumble tofu into a bowl. Keeping crumble different sizes.
- Slice your celery, grate your onion and add to the bowl. Give it a mix, gently add the “mayo” (or use 1-2 T Veganaise) and mix until all ingredients are combined. At this point adjust any flavours and add the black salt. Again, gently mix. Place in fridge for at least an hour. Garnish.
- Serve over toast or fill a tortilla w/lettuce tomato, sprouts and tofu salad.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
