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Tofu Eggless Salad

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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.