Tofu “Egg” Salad
1 Pound firm or extra-firm tofu
1/2 Cup Tofu mayonnaise
1/4 Cup tahini
1/4 Cup minced red onion
1/4 Cup minced dill pickles
1 Tablespoon umeboshi vinegar
1 Tablespoon organic dijon mustard
1 Teaspoon shoyu
1/2 Teaspoon mirin
1/2 Teaspoon tumeric
1/8Teaspoon black pepper (optional)
Boil the tofu for 5 minutes to make it more digestible. Set aside and let cool. Mix together all other ingredients and crumble tofu into it. Mix thoroughly and serve.
- We served this in pita bread. A friend of Lucy’s said “Really it’s not egg”? Pan really liked it and egg/mayo dishes are not his thing. My sister came by and had some and thought it would go great on toast with a slice of tomato.
All recipes are printed with permission from Jessica Porter