One-Block Eggless Salad
Vegan Mayo:
1/3 (12 ounce) block firm or extra-firm silken tofu (I use Mori Nu)
2 teaspoons lemon juice
1/4 teaspoon salt
2 teaspoons prepared mustard
2 tablespoons canola oil
1 teaspoon white vinegar Salad:
2 medium radishes, minced
2 stalks celery, minced
1 small onion, minced
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper, to taste
1 teaspoon lemon juice
1 teaspoon prepared mustard
2/3 (12 ounce) block firm or extra-firm silken tofu, minced (I use Mori Nu)
1. Combine all the vegan mayo ingredients in a food processor or blender. Process until smooth. (You can skip making the vegan mayo by substituting 1/3-1/2 cup store bought vegan mayonnaise in step 3 below.)
2. For salad, add radishes, celery, and onion into a medium sized mixing bowl. Add the spices, lemon, mustard, and vegan mayo to the bowl with the veggies and mix well.
3. Add tofu to the bowl. Carefully fold the minced tofu into the mayo mixture.
Serve on toasted bread with tomato and lettuce.
Source of recipe: This recipe was inspired by various eggless salad recipes that I've made over the years. I was tired of recipes that called for a block of tofu and vegan mayo, which meant that I always ended up with far too much mayo that inevitably spoiled in my fridge. This recipe uses precisely 1 block tofu!
SO HOW'D IT GO?
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