Tofu Salad Spread

Recipe By :Deborah Madison, Vegetarian Cooking for Everyone
Serving Size : 4 

1 pound Chinese-style firm tofu
1/3 cup finely diced celery
1/3 cup finely diced green bell pepper
1/3 cup finely diced carrot
2 tablespoons minced onion or scallion
1 large clove garlic -- put through a press
2 tablespoons chopped parsley
2 tablespoons chopped marjoram or 1 1/2 teaspoons dried
2 teaspoons chopped thyme or 1/2 teaspoon dried
1/8 teaspoon turmeric
2 pinches cayenne
1/2 cup fatfree vegan mayonnaise
1 tablespoon capers OR chopped sour pickles
2 teaspoons Dijon mustard -- up to 3 tsp
Salt and freshly milled pepper
Wine or apple cider vinegar


Break the tofu into large chunks and twist it in a towel to get rid of the liquid. When it's as dry as possible put it in a bowl with the rest of the ingredients and mash them together with a fork. At first it will taste bland, but the flavors will get stronger as the salad sits. Refrigerate for 1 hour before using if time allows.

NOTES : Tofu salad spread is surprisingly good on its own, but it's most appreciated as a replacement for egg salad. Use it in sandwiches just as you would egg salad, or as a spread for crackers.

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