Curried Tofu Eggless Salad Food

TOFU EGGLESS SALAD SANDWICH

Steps:

• Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
• Place tofu in a large bowl and break up into small pieces with a fork.
• Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
• Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.

TOFU EGGLESS "EGG" SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels (or use a handy tofu pressing device). Place it in a mixing bowl, and mash well with a large fork or potato masher. Or, just crumble with clean hands.
• Add the diced celery and scallion to the tofu
• In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well. Pour the mayonnaise mixture over the tofu mixture, and stir well to combine.
• Add more vegan mayonnaise if you'd like a creamier consistency. Season to taste with salt and pepper, and add more curry, if you'd like. Serve as suggested, below.

ULTIMATE TOFU EGGLESS SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
• Add the celery, scallion, and dill.
• In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well.
• Pour the mayonnaise mixture over the tofu mixture, stir well to combine, and season with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

EGGLESS SALAD

Steps:

• Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

TOFU EGG SALAD

Steps:

• Place oil, onion and garlic in a skillet on medium high heat . Saute until fragrant, 3-5 minutes.
• Add tofu (cut into tiny little 1/4 inch cubes or crumbled) and saute 10-12 minutes or until golden.
• Reduce heat add spices and nutritional yeast. Fold until well coated, remove from heat and let cool.
• Once cool, add mayonnaise and mustard. Mix well. Add salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.

CURRIED TOFU SALAD

Steps:

• To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
• Chop tofu, not too small-- I use an wire egg slicer.
• Combine tofu, celery& onion.
• Add mayo, curry, lemon juice, and salt&pepper.
• Gently mix.
• Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
• Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
• Enjoy!

CURRIED TOFU EGGLESS SALAD

Steps:

• Mash tofu until it resembles coarse breadcrumbs.
• Stir in remaining ingredients.
• Cover and refrigerate for at least 1 hour so that the flavours can develop.
• Use as a sandwich spread or on toast.