Tofu Egg Salad
Ingredients
- 3 T mayo
- 1 T zesty zucchini relish (see note below)
- 2 t white vinegar
- 1 t yellow mustard
- 1 t sugar
- 1/2 t ground turmeric
- 1/4 t dried dill
- 1 T parsley (fresh or dried)
- 1 pound firm tofu
- 1 T grated onion
- 2 T thinly sliced celery
- 1/2 t salt
- 1/4 t pepper
Instructions
- Drain the tofu - Press the tofu by wrapping it in a kitchen towel and placing it on a rimmed plate. Place a weight on top of the tofu and let it drain for about 30 minutes. You can use a cast-iron skillet or anything heavy that can be easily balance atop the block of tofu.
- Mix the dressing - In a smal bowl, combine the mayo, zesty zucchini relish, vinegar, mustard, sugar, turmeric, dill and parsley, and salt and pepper. Mix well.
- Prepare the veg - Slice the celery stalk lengthwise so that you have 1/2 inch strips, then thinly slice the strips crosswise. You want the texture not just the flavor of the celery. Grate or finely mince the onion.
- Crumble the tofu and combine with the other ingredients - Crumble the tofu with your fingers. Stir in the onion and celery, then mix in the prepared dressing. Chill for a few hours before serving.